By Savannah Potts, Intern
I believe the food eaten and time spent with loved ones over the holidays is good for the soul. There are so many wonderful recipes that have been in families for generations, and everyone has their favorite. Some of mine include my Nana’s chocolate cake or my Mom’s green bean casserole.
Sometimes it seems like people think dietitians only eat a short list of foods considered to be “healthy,” but did you know that the majority of nutrition professionals prioritize balance and moderation as a key to a healthy lifestyle? If you don’t have a medical condition that requires a particular diet, you should enjoy some of that favorite casserole at a holiday meal. Food is meant to be enjoyed and used to fellowship with others.
What can be frustrating for some people is the number of gatherings this time of year, and they all seem to revolve around food. Many people come out on the other side with a New Year’s resolution and new gym membership, wishing they had paced themselves over the month. So of course, you can enjoy the foods you love over the holidays, but be sure to also nourish your body with nutrient-rich foods. Avoid an all-or-nothing approach to eating, and instead, focus on an overall eating pattern that includes plenty of vegetables, fruits, lean proteins, whole grains, and low-fat dairy items, while leaving room for favorite holiday foods.
That’s why we enjoy looking for creative ways to make healthy foods taste delicious. Jessica and I both love roasted Brussels sprouts! Trader Joe’s recently had these Brussels sprouts on the stalk, and I had to buy some because they were so pretty. Balsamic vinegar and a touch of honey add sweetness to balance the slight bitterness of the sprouts. This simple but elegant side dish is bursting with good-for-you nutrients, including Vitamin E, omega-3 fatty acids, fiber, vitamin C, and vitamin K. So dig in to this festive recipe that’s good and good for you.
Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Toss Brussels sprouts, 1 tablespoon olive oil, the salt, and pepper in a large bowl. Spread into a single layer on prepared baking sheet.
Bake for 20 to 25 minutes or until Brussels sprouts are tender and browned.
Toss warm Brussels sprouts with remaining 1 tablespoon olive oil, the vinegar, and honey in a serving bowl, and sprinkle with pomegranate seeds. Serve immediately.