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This week I am going to share two more recipes to consider for your Thanksgiving meal. Both are super easy to fix and are more nutritious than the usual holiday fare. So if you are trying to have a healthier but tasty Thanksgiving, check out these two family favorites.

Carrots Moore is one of my mother in law’s recipes and is a particular favorite of my husband’s so I make it often. Carrots don’t get the attention they deserve on the dinner plate but one cup of raw carrots has only 53 calories but a whopping 427% of vitamin A which of course supports good eye sight. Carrots also have a decent amount of vitamins C, and B-6, calcium, iron and fiber. The deeper the orange color of the carrot, the more vitamin A they contain, but carrots can also be purple, white, yellow or red! Apparently, carrots used to be grown for medicinal purposes, not food. They were used for dysentery, chronic coughs, to prevent cavities, relieve diarrhea and as an overall tonic, among other medicinal uses. Who knew?

Carrots Moore

1 lb. carrots, peeled and chopped

1 small onion, chopped

4 Tbsp. butter

1/2 tsp. parsley

1 tsp. salt

1/2 tsp. thyme

1/2 tsp. pepper

Preheat oven to 375. Place carrots and onions in a baking dish that has been sprayed with cooking spray, sprinkle with spices and mix well. Top with pats of butter. Bake one hour or until carrots and onions are very tender and beginning to brown. Stir once in the middle of cooking. Makes 6 to 8 small servings.

I realize I am probably one of the few people around who truly likes Brussel sprouts so I was happy to try my sister’s recipe. Most people overcook their poor Brussels by boiling them to death, resulting in a nasty smell as well. Oven roasting or pan sautéing brings out an entirely different, nuttier flavor. Now my whole family finds Brussel sprouts as delicious as I do when prepared this way. One cup of Brussels contains a measly 38 calories before cooking, 13% of your daily need for fiber, a decent amount of vitamins A and B-6 plus 124% of vitamin C. You can buy Brussels pre-sliced or you can slice them the day before the big meal to save time.

Brussel Sprouts with Cranberries

1 lb. fresh Brussel sprouts, rinsed and stalk trimmed

1/2 cup chopped pecans

3 tbsp. butter

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup dried cranberries or Craisins

Thinly slice Brussel sprouts. Add butter to pan and when melted, add nuts and sprouts. Cook, stirring occasionally, 5 to 6 minutes until just tender. Season with salt and pepper and toss in Craisins. Makes 6 to 8 small servings.

It really is a good idea to have some plain vegetables on Thanksgiving so you don’t overload on rich, fattening dishes plus your body needs plenty of fiber to keep things comfortably moving after the big celebration.