Healthy Thanksgiving Sides

Happy Day before Thanksgiving to everyone.  Hope you have a wonderful day filled with family and friends.  Below is a tasty, healthy, side dish.  Most broccoli dishes for the holidays are full of fat laden cheeses and creams.  Enjoy this healthier version.

Roasted Broccoli


3 pounds broccoli heads, stems trimmed to length of longest branch. (around 6 medium heads),  3 tbls. canola oil,  2 tsp. minced fresh garlic,  2 tsp. freshly ground black pepper,  3/4 tsps.. kosher salt,  3/4 cups shelled unsalted pistachios,  1 cup white vinegar,  3/4 cup golden raisins,  1/2 cup thinly sliced shallots,  1/2 cup water,  2 tbls. mustard seeds


  • Preheat oven to 450 degrees. Place  2 baking sheets in oven as it preheats.
  • Bring a large Dutch oven filled with water to a boil.  Cut each broccoli head into quarters; cut each quarter in3 wedges.  Add broccoli to boiling water; return to a boil, and cook 2 minutes.  Drain; plunge into a bowl of ice water.  Drain well; pat dry. Combine broccoli,  oil ,garlic, pepper and salt in a bowl; toss to coat.  Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450 degrees for 10 minutes or until edges begin to brown.  Turn broiler to high ( do not remove pans from oven).  Broil 5 minutes until browned in  spots, rotating pans and stirring once after 3 minutes.
  • Heat a medium skillet over medium heat.  Add pistachios; sauté 4 minutes or until toasted.  Cool slightly; coarsely chop.
  • Bring vinegar and remaining ingredients to a boil in as small sauce pan over medium-high heat.  Cook 2 minutes; drain.  Place roasted broccoli on a serving platter, sprinkle with  pistachios and raisin mixture.
  • Enjoy…..
  • Happy Thanksgiving.

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