Countdown to Christmas: Delightful yet healthy recipes

Christmas is all about trying new dishes from your grandma’s secret recipe book, however, you can still do that by eating healthy without “cheating” on your diet.

These recipes will help you keep up with your healthy eating, while enjoying the mouthwatering festive decadents.

Shaved Brussels Sprout Salad

Ingredients

• 2 lb. Brussels sprouts
• 1/2 c. olive oil
• 1/4 c. lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. honey
• 2 tsp. kosher salt, divided 
• 1 tsp. ground black pepper, divided
• 1 c. dried, sweetened cranberries
• 1 c. grated sharp white cheddar cheese
• 1/2 c. toasted, sliced almonds
• 1/4 c. chopped parsley leaves

Directions

1. Trim the stem end of each Brussels sprout. (Save the bright green leaves that fall off and transfer them to a large mixing bowl.) 
2. Place the Brussels sprouts cut side down on a cutting board and slice very thin (about 1/8-inch thick.) Transfer to the mixing bowl with the leaves. 
3. Combine the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a mason jar with a tight-fitting lid. Seal and shake well to combine. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper and mix well to combine. Let rest for 15 minutes.
4. Add the cranberries, cheddar cheese, almonds, and parsley. Toss and serve immediately, or store, covered, in the refrigerator for up to 4 hours.

Dutch Oven Roast Chicken

Ingredients

• 1 4 lb. whole chicken, patted dry
• 2 tbsp. olive oil, divided
• 3 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. black pepper, divided
• 1 yellow onion, cut into 1-inch wedges
• 1 head garlic, halved crosswise
• 2 tsp. chopped fresh thyme, plus 4 sprigs
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 3/4 lb. baby Yukon gold potatoes, halved (or quartered if large)
• 3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1/2 c. chicken stock 

Directions

1. Preheat the oven to 450°. Rub the chicken with 1 tablespoon of the olive oil. Season the chicken inside and outside with 3 teaspoons of the salt and 1 teaspoon of the black pepper. Stuff the chicken with 2 onion wedges, the halved garlic head and thyme sprigs. Rub the outside of the chicken with the chopped thyme, paprika and onion powder. Set aside.
2. Toss together the potatoes, carrots, remaining onion wedges, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and ½ teaspoon of the pepper in a 6-quart round Dutch oven. Pour in the chicken stock. Place the chicken, breast-side up, on top of the vegetables and cover the Dutch oven with the lid. 
3. Roast the chicken, covered, for 35 minutes. Uncover and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165°, 20 to 25 minutes. Broil on high until the chicken begins to brown, 1 to 2 minutes. Remove from the oven and let chicken rest for 15 minutes.
4. Serve the carved chicken with the roasted vegetables and pan drippings.

This recipe can be found on The Pioneer Women

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