It’s the most wonderful time of the year – Christmas! A time for celebration, gift-giving, and indulging in delicious holiday treats. But why not make this season a little healthier? We’ve got you covered with these 20 festive and nutritious Christmas recipes that are sure to please even the pickiest of eaters.
From savory main courses like Herb-Roasted Turkey Breast with Citrus Glaze and Quinoa-Stuffed Acorn Squash, to sweet treats like Vegan Gingerbread Oatmeal Cookies and Dark Chocolate-Dipped Clementines, we’ve gathered a collection of recipes that will make your holiday table shine. And the best part? Each dish is not only delicious but also packed with nutrients to keep you going throughout the season.
In this article, we’ll dive into each of these mouthwatering recipes, sharing tips and tricks for making them perfect for your next holiday gathering. Whether you’re looking for a healthy alternative to traditional holiday fare or just want to add some extra nutrition to your meal, we’ve got you covered with these 20 festive and healthy Christmas recipes.
Roasted Brussels Sprouts with Pomegranate and Pecans
Roasted Brussels Sprouts with Pomegranate and Pecans: A sweet and savory twist on a classic roasted vegetable dish.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1/4 cup pomegranate seeds
– 1/4 cup chopped pecans
– Salt and pepper to taste
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the sprouts are roasting, combine pomegranate seeds and honey in a small bowl.
6. After the sprouts have roasted for 15 minutes, remove from oven and toss with pomegranate mixture and chopped pecans.
7. Return to oven and roast for an additional 10-15 minutes or until pecans are toasted.
Cooking Time: 35-40 minutes
Quinoa-Stuffed Acorn Squash
This recipe combines the nutty flavor of quinoa with the natural sweetness of roasted acorn squash, perfect for a nutritious and satisfying side dish or main course.
Ingredients:
– 1 large acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh kale
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. In a bowl, mix cooked quinoa, chopped kale, crumbled feta cheese, and olive oil.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Roast for 30-40 minutes or until the squash is tender and caramelized.
Cooking Time: 30-40 minutes
Herb-Roasted Turkey Breast with Citrus Glaze
Elevate your holiday meal with this flavorful and aromatic turkey breast recipe, featuring a citrusy glaze and fragrant herbs.
Ingredients:
– 1 (2-3 pound) boneless turkey breast
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 tablespoon lemon zest
– 2 cloves garlic, minced
– 1 cup orange juice
– 1/4 cup honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, lemon zest, and garlic.
3. Place the turkey breast in a roasting pan and brush with the herb mixture.
4. Roast for 45-50 minutes or until cooked through.
5. While the turkey is cooking, combine orange juice and honey in a small saucepan.
6. Bring to a simmer over medium heat and cook for 5 minutes or until slightly thickened.
7. Glaze the turkey with the citrus glaze during the last 10 minutes of roasting.
8. Let rest for 10 minutes before slicing and serving.
Cooking Time: Approximately 1 hour
Baked Sweet Potato Casserole with Almond Crumble
This sweet potato casserole gets a delightful twist with the crunchy almond crumble topping, perfect for a comforting side dish or dessert. With just a few simple ingredients, you’ll be enjoying this warm and satisfying treat in no time!
Ingredients:
– 2 large sweet potatoes
– 1/4 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 1/2 cups chopped almonds
Instructions:
1. Preheat oven to 375°F (190°C).
2. Pierce sweet potatoes several times with a fork and bake for 45-50 minutes, or until tender.
3. While the sweet potatoes are baking, mix together brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a bowl.
4. Add melted butter, heavy cream, and chopped almonds to the sugar mixture; stir until combined.
5. Once sweet potatoes are done, let them cool for 10 minutes before topping with the almond crumble mixture.
6. Return casserole to the oven and bake for an additional 15-20 minutes, or until the top is golden brown.
Cooking Time: 1 hour 10 minutes – 1 hour 25 minutes
Lentil and Mushroom Wellington
This vegetarian take on the classic beef Wellington combines the earthy flavors of lentils and mushrooms with flaky puff pastry. The result is a satisfying and savory main dish perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup cooked lentils
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a pan, sauté mushrooms, garlic, and thyme in olive oil until tender. Add cooked lentils and season with salt and pepper.
3. Roll out puff pastry on a floured surface to a large rectangle. Place the lentil-mushroom mixture in the center of the pastry, leaving a 1-inch border around it.
4. Brush edges of pastry with beaten egg and fold over filling, pressing gently to seal.
5. Place Wellington on a baking sheet lined with parchment paper and brush top with remaining egg wash.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spiced Cranberry Apple Chutney
This spiced cranberry apple chutney is a perfect blend of sweet and tangy, with the warmth of cinnamon and nutmeg. It’s great as a condiment for grilled meats or cheeses, or as a topping for yogurt or oatmeal.
Ingredients:
– 1 cup fresh or frozen cranberries
– 1 large apple, peeled and diced
– 1/2 cup brown sugar
– 1/4 cup honey
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. In a medium saucepan, combine cranberries, apple, brown sugar, honey, and apple cider vinegar.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 20-25 minutes, or until the chutney has thickened and the flavors have melded together.
4. Stir in cinnamon, nutmeg, and salt.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 25-30 minutes
Garlic Rosemary Mashed Cauliflower
Elevate your side dish game with this flavorful and nutritious recipe that combines the pungency of garlic, the earthiness of rosemary, and the comfort of mashed cauliflower.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. Toss the cauliflower with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine the roasted cauliflower, garlic, rosemary, and butter. Mash until smooth.
5. Season with salt and pepper to taste.
6. Serve hot.
Cooking Time: 20-25 minutes
Maple-Glazed Carrots with Thyme
Elevate your side dish game with this simple yet impressive recipe. The combination of sweet maple syrup, tangy thyme, and caramelized carrots is a match made in heaven.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, garlic, and thyme until well coated.
3. Spread carrots on a baking sheet in a single layer.
4. Drizzle maple syrup over the carrots and sprinkle with salt and pepper to taste.
5. Roast for 20-25 minutes or until carrots are tender and caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Wild Rice and Kale Stuffed Butternut Squash
Roast a seasonal squash with a nutritious and flavorful filling, featuring wild rice and kale. This recipe is perfect for a cozy autumn or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup cooked wild rice
– 2 cups curly kale, stems removed and chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon nutmeg or cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a large bowl, combine cooked wild rice, chopped kale, Parmesan cheese, olive oil, salt, and pepper. Mix well.
4. Stuff each squash half with the rice-kale mixture, dividing it evenly.
5. Place stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Lightened-Up Green Bean Casserole
A classic comfort food recipe with a healthier twist! This green bean casserole is made with fewer calories and less fat, but still packed with flavor.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup reduced-fat cream of mushroom soup
– 1/2 cup low-fat milk
– 1/4 cup grated cheddar cheese (reduced-fat)
– 1 teaspoon black pepper
– 1/2 cup French-fried onions (reduced-sodium)
Instructions:
1. Preheat oven to 375°F.
2. Cook green beans according to package instructions or sauté in a pan with garlic until tender.
3. In a separate bowl, mix cream of mushroom soup and low-fat milk.
4. Combine cooked green beans, soup mixture, and grated cheese in a 9×13-inch baking dish.
5. Top with French-fried onions.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pomegranate and Avocado Christmas Salad
Brighten up your holiday gatherings with this refreshing Pomegranate and Avocado Christmas Salad, bursting with flavors and colors. This elegant side dish is perfect for a festive dinner party or a special occasion.
Ingredients:
– 2 ripe avocados, diced
– 1 cup pomegranate seeds (fresh or bottled)
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced avocado, pomegranate seeds, and chopped fresh mint leaves.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. If using feta cheese, crumble it on top of the salad just before serving.
Cooking Time: None! This salad is ready in 5 minutes or less.
Enjoy your delicious Pomegranate and Avocado Christmas Salad!
Baked Salmon with Dill and Lemon
Baked Salmon with Dill and Lemon Recipe
This recipe yields a flavorful and moist salmon dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp olive oil
– 2 tbsp chopped fresh dill
– 1 lemon, juiced
– Salt and pepper to taste
– Optional: 1/4 cup white wine (for added moisture)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet.
4. Drizzle olive oil over the salmon, then sprinkle chopped dill and lemon juice evenly among the four fillets.
5. Season with salt and pepper to taste.
6. If using white wine, drizzle it over the salmon.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Vegan Gingerbread Oatmeal Cookies
Moist and flavorful, these vegan gingerbread oatmeal cookies are perfect for a cozy treat any time of the year. With the warmth of ginger and spices, they’re sure to become a favorite.
Ingredients:
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup maple syrup
– 1/2 cup vegan butter (softened), such as Earth Balance
– 2 large eggs, replaced by 2 flax eggs*
– 2 teaspoons crystallized ginger, finely chopped
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Optional: 1 cup chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, sugar, maple syrup, and vegan butter until well combined.
3. Add flax eggs, crystallized ginger, cinnamon, ground ginger, nutmeg, and salt. Mix until smooth.
4. If using nuts, fold them into the dough.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
Yield: About 24 cookies
Roasted Beet and Goat Cheese Salad
This refreshing salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, all on a bed of crisp mixed greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 4 cups mixed greens
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the mixed greens, roasted beets, and crumbled goat cheese.
5. Drizzle with olive oil and sprinkle with salt and pepper to taste.
6. Top with chopped walnuts, if desired.
Cooking Time: 50 minutes (roasting time only)
Chickpea and Spinach Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the creaminess of chickpeas with the earthy taste of spinach.
Ingredients:
– 4 large bell peppers, any color
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together chickpeas, spinach, onion, garlic, paprika, salt, and pepper.
4. Stuff each pepper with the chickpea mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 45 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 60-65 minutes
Dark Chocolate-Dipped Clementines
Elevate your snack game with this simple recipe that combines the natural sweetness of clementines with the richness of dark chocolate. Perfect for a quick pick-me-up or as a thoughtful gift.
Ingredients:
– 4-6 clementines, peeled
– 1 cup (200g) dark chocolate chips (at least 60% cocoa)
– Optional: chopped nuts or shredded coconut for garnish
Instructions:
1. Melt the dark chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
2. Dip each clementine segment into the melted chocolate, coating about 3/4 of the fruit.
3. Place the dipped clementines on a parchment-lined baking sheet or a wire rack set over a piece of parchment paper.
4. Refrigerate for at least 30 minutes to allow the chocolate to set.
5. Garnish with chopped nuts or shredded coconut, if desired.
6. Serve chilled and enjoy!
Cooking Time: 30 minutes
Whole Wheat Cinnamon Rolls with Greek Yogurt Icing
These whole wheat cinnamon rolls get an extra boost of flavor and moisture from Greek yogurt, making them a perfect breakfast or snack option. The combination of warm spices and tangy icing is sure to satisfy your sweet tooth.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon Greek yogurt
– 1 teaspoon ground cinnamon
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, yeast, and salt. Add melted butter, egg, Greek yogurt, and cinnamon; mix until a sticky dough forms.
3. Knead the dough for 5 minutes, then place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. Punch down the dough and roll out to a thickness of about 1/4 inch. Cut into 12 equal pieces.
5. Roll each piece into a ball and then flatten slightly into a disk shape. Place on prepared baking sheet.
6. Bake for 15-20 minutes or until golden brown.
7. Allow to cool before drizzling with Greek yogurt icing (mix 1 cup powdered sugar, 2 tablespoons Greek yogurt, and 1/4 teaspoon vanilla extract).
Cooking Time: 15-20 minutes
Spiced Red Lentil Soup
This hearty soup is a perfect blend of spices and flavors to warm up on a chilly day. With the comfort of red lentils, aromatic spices, and a hint of sweetness from carrots, this recipe will become a new favorite.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions, garlic, and carrots in a little water until the vegetables are tender.
2. Add lentils, cumin, smoked paprika, cinnamon, and cardamom. Cook for 1 minute.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45 minutes
Balsamic Roasted Root Vegetables
This recipe brings out the natural sweetness of root vegetables by roasting them with a tangy balsamic glaze. Perfect as a side dish or added to salads and sandwiches.
Ingredients:
– 2-3 carrots, peeled and chopped
– 2-3 parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together the chopped carrots, parsnips, and sweet potato.
3. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast for 25-30 minutes or until tender and caramelized.
6. While the vegetables are roasting, whisk together balsamic vinegar and honey.
7. After the vegetables have roasted for 20 minutes, brush with the balsamic glaze.
8. Return to the oven and roast for an additional 5-10 minutes.
9. Garnish with fresh thyme leaves, if desired.
Cooking Time: 30-40 minutes
Chia Seed Pudding with Cranberry Compote
This healthy dessert combines the nutritional benefits of chia seeds with the sweet and tangy flavor of cranberries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup
– 1/4 teaspoon vanilla extract
– 1/2 cup fresh or frozen cranberries
– 2 tablespoons water
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey or maple syrup, and vanilla extract. Whisk until well combined.
2. Refrigerate for at least 4 hours or overnight to allow the chia seeds to gel.
3. Meanwhile, combine cranberries and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes, or until the cranberries have popped and the mixture has thickened slightly.
4. Strain the compote through a fine-mesh sieve to remove the solids.
5. To assemble, place the chia seed pudding in individual serving cups. Top with the cranberry compote and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (compote only)
Summary
Get into the holiday spirit with these delicious and healthy Christmas recipes! From savory dishes like Herb-Roasted Turkey Breast with Citrus Glaze and Quinoa-Stuffed Acorn Squash to sweet treats like Vegan Gingerbread Oatmeal Cookies and Dark Chocolate-Dipped Clementines, there’s something for everyone. These festive recipes feature fresh ingredients like pomegranate, pecans, and thyme, and offer creative twists on traditional holiday dishes. Whether you’re looking for a special side dish or a show-stopping main course, these healthy Christmas recipes are sure to impress your guests.