Joanna BROWN

Joanna BROWN

Rejoice Nutrition Wellness

6 Healthy Holiday Side Dishes, 6 Ingredients or less:

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Every year I attempt to have a stress-free holiday season. The season starts with a promise to myself that I will “do less”, “simplify” and “scale-back” the amount of baking, homemade gifts and menu items that I make.

All of the things we do over the season add up and feelings of stress and becoming overwhelmed can easily take hold. I learned quickly that simplifying the menu of a holiday meal goes a long way to reducing stress and cost while allowing you to spend more time with your loved ones, versus being stuck in the kitchen all day.

Here are six-holiday side dishes, that are healthy, easy and are all crowd pleasers. I hope you love these dishes as much as I do as they provide you with more time with your loved ones over the holidays.

1) Glazed Carrots


  • Carrots 4 lbs.
  • Extra Virgin Olive Oil, 4 tbsp
  • Dijon mustard 1 tbsp
  • Rosemary, 1-2 tbsp. chopped
  • Salt & Pepper
  • Honey 2 tbsp



Preheat oven to 400 degrees, line a baking sheet with parchment paper

Wash carrots and slice lengthwise into long pieces

Whisk remaining ingredients in a bowl, and brush the dressing onto the carrots

Bake for 30-40 minutes, till tender and caramelized

2) Roasted Beet & Walnut Salad with an Orange Tarragon Dressing


  • Beets 1.5 lbs. (5-8)
  • Walnuts, 1/8 cup chopped
  • Micro greens, 2 cups
  • Goat cheese, crumbled 1/8 cup (for a vegan version, substitute a nut based cheese)
  • Dressing: Orange Tarragon Dressing (oil 6 tbsp., juice of one orange, 1 tbsp. tarragon finely chopped, salt & pepper)


Preheat oven to 400 degrees

Trim, wash & dry beets. Place them in a 9×13 glass dish

Drizzle with a little olive oil and kosher salt

Roast for 30-45 minutes until tender

Allow beets to cool for about 5 minutes until you can handle and peel them. The skins should slip right off; use a paring knife to peel off any pieces that stick

Place micro greens on a platter, Slice the beets into thin rounds and arrange on the plate, sprinkle with goat cheese and walnuts.

Place all the dressing ingredients into a jar and shake, pour over salad, serve and enjoy


3) Garlic & Sage Mashed Potatoes


  • Potatoes, 4-6lbs, mixture of baby yellow & red varieties
  • Grass-fed butter or coconut oil, 3-4 tbsp.
  • Minced garlic cloves, 2
  • Sage leaves (3 to 4), chopped
  • Shallots (two) finely chopped
  • Salt & pepper


Boil potatoes in salted water and drain

Place a pan on the stove on med-high heat and add 3-4 tbsp. of grass-fed butter or coconut oil.

After the butter melts, reduce heat to low-medium, add the chopped sage leaves, garlic, and shallots to the butter or oil

If the oil version is preferred, remove the pan once the shallots are translucent about 5-6 min

If opting for the browned butter sauce, let the butter mixture cook for 10-15 minutes on low heat, stirring occasionally, until the butter is a nice brown color. Place ½ the boiled potatoes into a bowl and ½ the sauce from the pan and, using an electric mixer, beat until smooth. Add the remaining potatoes and sauce and beat again until the potato mixture is smooth and well mixed. Place into a bowl and serve.

4) Roasted Acorn Maple Squash


  • 3 acorn squash, seeded and cut into 1” rounds
  • 1 tbsp. course sea salt
  • Maple syrup, 1/8 cup
  • Avocado oil ¼ cup


squashPreheat oven to 400 degrees, line baking sheet with parchment paper.

Mix oil and maple syrup in a bowl, brush onto one side of squash, sprinkle with salt and place in the oven for 10 minutes.

Remove tray and, using tongs, flip squash and brush the remaining oil/ syrup on the other side. Place back into the oven and bake for an additional 10-15 minutes until tender.

5) Fresh Green Salad


  • Pecans, ¼ cup, chopped
  • Pomegranate seeds, ¼ cup
  • Mixed baby greens (such as spinach, butter lettuce, frisée), about six cups
  • Handful of fresh curly parsley, finely chopped
  • Balsamic dressing (5 tbsp. extra virgin olive oil, 2 tbsp. balsamic vinegar, a pinch of salt & pepper to taste).

6 sidesInstructions:

Toss pecans, pomegranate seeds, mixed greens and parsley in a bowl and combine.

Toss pecans, pomegranate seeds, mixed greens and parsley in a bowl and combine.

Place salad dressing ingredients into a jar and shake. Pour over the salad, mix well and stir.

6) Sautéed Ginger Peas:

green peasIngredients:

  • Sugar snap peas, 3 cups
  • Olive oil, 2 tbsp
  • One-inch piece of fresh ginger grated
  • One lemon (zest & juice)
  • Sea salt & freshly ground pepper to taste


Heat the olive oil in a large pan over medium-high heat.

Add the peas, tossing occasionally for 3 to 5 minutes, until they are tender.

Add the grated ginger and lemon zest and toss gently, Squeeze the juice of the lemon into the pan, and season with salt and pepper to taste.

Place peas on a serving dish and enjoy.


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