25+ Flavorful Holiday Diabetic Pioneer Woman Recipes to Enjoy with Family

The holiday season is a time for celebration, gathering with loved ones, and indulging in delicious food.

However, for those managing diabetes, navigating the holiday meal planning can be challenging.

You want to enjoy the flavors of the season without worrying about blood sugar spikes.

The Pioneer Woman’s recipes are known for their heartwarming, hearty dishes that are perfect for family gatherings.

We’ve compiled 25+ diabetic-friendly holiday recipes from the Pioneer Woman herself.

These dishes are not only festive and flavorful, but also designed with your health in mind—offering lower-carb alternatives, healthier ingredients, and options that are just as delicious as the traditional versions.

Whether you’re looking for appetizers, mains, sides, or desserts, these recipes are sure to make your holiday meals both nutritious and satisfying.

25+ Flavorful Holiday Diabetic Pioneer Woman Recipes to Enjoy with Family

With these 25+ diabetic-friendly holiday recipes inspired by the Pioneer Woman, you can celebrate the season with confidence, knowing that you’re enjoying delicious, healthy meals that support your well-being.

These recipes prove that managing diabetes doesn’t mean missing out on festive flavors or heartwarming traditions.

From savory mains to sweet treats, there’s something for everyone at the table.

Sugar-Free Cranberry Sauce

A delicious twist on the classic holiday cranberry sauce, this sugar-free version uses natural sweeteners, ensuring that it fits well within a diabetic-friendly diet. With a burst of tart cranberry flavor and a hint of cinnamon, this sauce is a refreshing and healthy accompaniment to any holiday meal. This recipe uses stevia or monk fruit sweetener as a substitute for sugar, which doesn’t raise blood sugar levels.

Ingredients:

• 12 oz fresh cranberries
• 1 cup water
• 1/2 cup stevia or monk fruit sweetener (adjust to taste)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. Rinse the cranberries under cold water and discard any that are mushy or damaged.
2. In a saucepan, combine the cranberries and water over medium heat. Bring to a boil.
3. Reduce the heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens (about 10-15 minutes).
4. Stir in the sweetener, cinnamon, nutmeg, lemon juice, and salt. Continue simmering for an additional 5 minutes.
5. Remove from heat and allow the sauce to cool. It will thicken further as it cools.
6. Transfer to a serving dish and refrigerate until ready to serve.

This sugar-free cranberry sauce provides a delightful balance of tart and sweet flavors without the worry of blood sugar spikes. It’s a perfect addition to turkey or any holiday meal. The added cinnamon and nutmeg give it a festive touch, making it a unique and flavorful side dish.

Diabetic-Friendly Green Bean Almondine

This healthy and low-carb version of green bean almondine is packed with fresh green beans and crunchy almonds, sautéed in olive oil and seasoned simply with lemon and garlic. It’s a simple, elegant side dish that pairs well with any holiday entrée. This recipe doesn’t use heavy butter, making it heart-healthy while still satisfying your holiday cravings.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the green beans to the skillet and sauté for 2-3 minutes, ensuring the beans are coated in the garlic oil.
4. Add the sliced almonds and cook for an additional 2 minutes, allowing them to toast lightly.
5. Drizzle with lemon juice and sprinkle with lemon zest, salt, and pepper. Toss well to combine.
6. Serve warm, garnished with extra lemon zest or fresh parsley if desired.

This green bean almondine is the perfect diabetic-friendly dish that is both tasty and nutritious. The green beans provide fiber while the almonds add a crunch and healthy fats that contribute to blood sugar control. The lemon juice adds a fresh zing, enhancing the dish’s overall flavor while keeping it light and festive.

Pumpkin Pie with Almond Flour Crust

A diabetic-friendly version of the classic pumpkin pie, this recipe replaces refined flour with almond flour for a low-carb, gluten-free crust. The pumpkin filling is sweetened with a sugar substitute, making it a delicious and guilt-free dessert option for anyone managing their blood sugar levels. This pie retains the comforting spices and rich pumpkin flavor that make it a holiday favorite.

Ingredients for the crust:

• 1 1/2 cups almond flour
• 2 tbsp butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp stevia or monk fruit sweetener

Ingredients for the filling:

• 1 15 oz can pumpkin puree
• 2/3 cup unsweetened almond milk
• 2 eggs
• 1/4 cup stevia or monk fruit sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together almond flour, melted butter, egg, vanilla, and sweetener until it forms a dough.
3. Press the dough into the bottom and sides of a 9-inch pie pan, forming a crust. Bake for 10 minutes until golden brown, then set aside to cool.
4. In a large mixing bowl, combine the pumpkin puree, almond milk, eggs, sweetener, cinnamon, ginger, nutmeg, salt, and vanilla extract. Mix well until smooth.
5. Pour the pumpkin filling into the cooled almond flour crust.
6. Bake for 40-45 minutes, or until the filling is set and a knife inserted in the center comes out clean.
7. Allow the pie to cool completely before serving.

This diabetic-friendly pumpkin pie allows you to enjoy a beloved holiday dessert without the sugar overload. The almond flour crust provides a rich, nutty base that complements the spiced pumpkin filling beautifully. It’s a perfect holiday dessert for those watching their carbohydrate intake but still craving a slice of something sweet.

Roasted Brussels Sprouts with Garlic and Parmesan

This simple, low-carb side dish features roasted Brussels sprouts with garlic and parmesan cheese, making it an ideal addition to any diabetic-friendly holiday spread. Roasting the Brussels sprouts enhances their flavor, while the garlic and parmesan add depth and richness without excess sugar or carbs. It’s an easy way to serve a nutrient-dense vegetable that everyone will enjoy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper in a large bowl.
3. Arrange the Brussels sprouts in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. Remove from the oven and sprinkle with Parmesan cheese, tossing lightly to coat.
5. Garnish with fresh parsley if desired and serve immediately.

These roasted Brussels sprouts are crispy on the outside and tender on the inside, with the garlic and parmesan providing a savory kick. Packed with fiber and antioxidants, they are a great choice for anyone looking to enjoy a nutritious, diabetic-friendly dish that complements any holiday meal. The simplicity of the ingredients highlights the natural flavor of the Brussels sprouts while keeping the dish light and flavorful.

Cauliflower Mashed Potatoes

A creamy, low-carb alternative to traditional mashed potatoes, this cauliflower mashed potatoes recipe is perfect for diabetics. It’s rich, smooth, and savory, with a hint of garlic, offering the same comfort food experience without the blood sugar spikes. The cauliflower provides a satisfying texture, while the addition of olive oil and a touch of cheese makes it extra indulgent.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves, cooking for about 10-12 minutes, or until the cauliflower is fork-tender.
2. Drain the cauliflower and garlic, then return them to the pot. Use a potato masher or immersion blender to mash the cauliflower until smooth.
3. Stir in olive oil, Parmesan cheese, and almond milk until the mixture reaches a creamy consistency.
4. Season with salt and pepper to taste.
5. Garnish with chopped chives or parsley before serving.

This cauliflower mashed potatoes recipe provides all the comfort of the traditional dish with far fewer carbs, making it a great option for those watching their blood sugar levels. The cauliflower offers a mild flavor and smooth texture, while the garlic and Parmesan give it an irresistible richness. It’s a perfect side dish for any holiday dinner, allowing you to enjoy a beloved favorite without sacrificing health goals.

Baked Salmon with Lemon and Dill

A healthy, flavorful main course, this baked salmon recipe is a great option for a diabetic-friendly holiday dinner. The salmon is rich in omega-3 fatty acids, which can help improve insulin sensitivity, and the fresh lemon and dill enhance the fish’s natural flavor without adding excess sugar or carbs. It’s easy to prepare and full of heart-healthy nutrients.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• Salt and pepper to taste
• 1 tbsp fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Arrange lemon slices on top of the salmon and sprinkle with fresh dill.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish with fresh parsley before serving.

This baked salmon with lemon and dill is a light yet satisfying dish that’s full of healthy fats and protein. The zesty lemon and fragrant dill elevate the flavor, making this a standout main course for your holiday table. It’s a wonderful choice for diabetics, as the salmon helps promote heart health and better blood sugar control. Pair it with a low-carb side dish for a well-rounded, festive meal.

Zucchini Noodles with Pesto Sauce

This low-carb, gluten-free alternative to traditional pasta is made with zucchini noodles (zoodles) and topped with a vibrant pesto sauce. This dish is fresh, flavorful, and diabetic-friendly, offering a healthy way to enjoy the flavors of a classic pasta dish without the carbs. The pesto sauce, made from fresh basil, garlic, and olive oil, adds a rich, herby flavor to the zucchini noodles.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles and set aside.
2. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth, adding more olive oil if needed to achieve your desired consistency.
3. Season the pesto with salt and pepper to taste.
4. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until they are slightly tender but still firm.
5. Toss the zucchini noodles with the pesto sauce until evenly coated.
6. Serve with halved cherry tomatoes for a fresh garnish.

These zucchini noodles with pesto are a light and refreshing alternative to traditional pasta. The zucchini is low in carbs, making it a perfect choice for diabetics, while the pesto adds a burst of rich, savory flavor. This dish is incredibly easy to prepare, and it brings the fresh, bright flavors of basil to the forefront, making it a satisfying addition to any holiday meal.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are a healthy and flavorful low-carb alternative to traditional stuffed peppers, using ground turkey and cauliflower rice as the filling. The cauliflower rice keeps the dish light and low in carbohydrates, while the turkey provides lean protein. With a touch of tomato sauce, herbs, and spices, this dish is both satisfying and diabetic-friendly.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1/2 cup onion, diced
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 cup shredded mozzarella cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a bit of olive oil over medium heat and sauté the diced onion until translucent (about 3-4 minutes).
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
4. Stir in the grated cauliflower rice, diced tomatoes, garlic powder, oregano, cumin, salt, and pepper. Cook for 5-7 minutes, until the cauliflower rice is tender and the mixture is well combined.
5. Stuff the bell peppers with the turkey and cauliflower rice mixture, pressing down gently to fill them.
6. Place the stuffed peppers in a baking dish. Top with shredded mozzarella cheese, if using.
7. Cover with foil and bake for 30-35 minutes, or until the peppers are tender.
8. Remove the foil and bake for an additional 5-10 minutes, if you want the cheese to melt and bubble.

These stuffed bell peppers are a wholesome, diabetic-friendly meal packed with protein, fiber, and plenty of flavor. The ground turkey and cauliflower rice filling makes the dish light yet satisfying, and the bell peppers provide a colorful, nutritious vessel. This meal is a great way to enjoy a holiday dish without the heavy carbs, making it perfect for anyone managing their blood sugar levels.

Crispy Baked Chicken Thighs with Rosemary and Garlic

This crispy baked chicken thigh recipe is a delicious and healthy main course for a diabetic-friendly holiday meal. The rosemary and garlic seasoning infuses the chicken with aromatic flavor, while the skin crisps up in the oven, providing a satisfying crunch. Using chicken thighs ensures the dish stays moist and flavorful without added carbohydrates.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely. Drizzle with olive oil and rub the chicken with garlic, rosemary, smoked paprika, salt, and pepper.
3. Place the chicken thighs on a baking sheet lined with parchment paper, skin side up.
4. Bake for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
5. Remove from the oven and let rest for a few minutes before serving.
6. Serve with lemon wedges on the side for an extra burst of flavor.

This crispy baked chicken thigh dish is simple yet full of flavor, making it an ideal centerpiece for your holiday meal. The rosemary and garlic pair perfectly with the richness of the chicken thighs, and the crispy skin adds a satisfying texture. This recipe is low in carbs and high in protein, making it a perfect option for anyone looking to enjoy a flavorful and diabetic-friendly main course.

Avocado and Shrimp Salad

A refreshing, light, and healthy salad, this avocado and shrimp salad is a perfect option for a diabetic-friendly holiday appetizer or light meal. Packed with protein, healthy fats from the avocado, and a burst of fresh lime and cilantro, this salad is both satisfying and full of flavor without spiking your blood sugar.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.
2. Drizzle with olive oil and fresh lime juice. Gently toss the ingredients together to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 1 hour before serving.

This avocado and shrimp salad is a light yet filling dish, full of healthy fats, lean protein, and fiber. The shrimp adds a satisfying bite, while the creamy avocado and refreshing lime juice create a perfect balance of flavors. This salad is a wonderful way to enjoy a festive, diabetic-friendly appetizer or side dish that won’t leave you feeling heavy.

Sweet Potato and Kale Salad with Balsamic Vinaigrette

This hearty yet light salad combines roasted sweet potatoes and kale, two diabetic-friendly ingredients that are rich in vitamins, fiber, and antioxidants. Tossed in a tangy balsamic vinaigrette, this salad is a perfect side dish for any holiday meal. The sweetness of the roasted sweet potatoes pairs wonderfully with the bitterness of the kale, creating a well-rounded, flavorful dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh kale, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or stevia (optional)
• Salt and pepper to taste
• 1/4 cup roasted pumpkin seeds or sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and golden.
3. While the sweet potatoes are roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, honey (if using), and a pinch of salt and pepper in a small bowl.
4. In a large bowl, massage the kale with a little bit of olive oil to soften it, making it easier to eat.
5. Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the kale.
6. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
7. Top with roasted seeds for crunch, if desired, and serve.

This sweet potato and kale salad is both hearty and healthy, perfect for a diabetic-friendly holiday meal. The roasted sweet potatoes offer a natural sweetness, while the kale provides a slightly bitter contrast, creating a balanced and flavorful salad. The tangy balsamic vinaigrette brings everything together, making it a refreshing yet filling dish.

Herb-Crusted Pork Tenderloin

This herb-crusted pork tenderloin is a flavorful and lean protein that makes a great main dish for any diabetic-friendly holiday meal. The fresh herbs and garlic create a fragrant crust, while the pork remains juicy and tender on the inside. With minimal carbs and a rich, savory flavor, this dish is both satisfying and healthy.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to form a paste.
3. Rub the herb mixture all over the pork tenderloin, coating it evenly.
4. Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides for about 3-4 minutes until browned.
5. Pour the chicken broth into the skillet around the pork.
6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
7. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
8. Serve with a drizzle of pan juices.

This herb-crusted pork tenderloin is the perfect diabetic-friendly holiday entrée, offering a rich, savory flavor from the herbs and garlic, complemented by the juicy tenderness of the pork. The addition of chicken broth helps keep the meat moist while roasting. It’s a low-carb, high-protein dish that pairs wonderfully with a variety of healthy sides.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti squash is an excellent low-carb substitute for traditional pasta, making this dish a great choice for anyone following a diabetic-friendly diet. Paired with a homemade tomato basil sauce, this dish is fresh, full of flavor, and surprisingly satisfying. It’s an easy way to enjoy a comforting pasta-like dish without the carbs.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Parmesan cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
3. Place the squash halves, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and can be scraped into strands with a fork.
4. While the squash roasts, prepare the sauce. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
5. Add the garlic and cook for an additional minute, then stir in the diced tomatoes, basil, oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
6. Once the spaghetti squash is done, use a fork to scrape the flesh into noodle-like strands.
7. Serve the squash topped with the tomato basil sauce and a sprinkle of Parmesan cheese, if desired.

This spaghetti squash with tomato basil sauce is a delicious, low-carb alternative to traditional pasta dishes. The spaghetti squash provides a satisfying texture, while the fresh tomato basil sauce offers a burst of flavor. It’s a great choice for anyone looking to enjoy a comforting, diabetic-friendly meal that won’t cause blood sugar spikes.

Baked Eggplant Parmesan

This baked eggplant parmesan is a healthier twist on the classic, offering all the rich, comforting flavors with fewer carbs. The eggplant slices are lightly breaded with almond flour and baked to crispy perfection, then topped with marinara sauce and melted mozzarella. This dish is diabetic-friendly and perfect for a holiday meal that’s both indulgent and healthy.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 1/2 cups sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. In a shallow dish, mix the almond flour and Parmesan cheese. Dip each eggplant slice into the beaten egg, then coat it in the almond flour mixture.
4. Place the breaded eggplant slices back on the baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the baked eggplant slices over the sauce.
6. Top with the remaining marinara sauce and sprinkle with shredded mozzarella.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This baked eggplant parmesan is a diabetic-friendly version of a beloved Italian classic. The almond flour crust is a healthier alternative to traditional breadcrumbs, and baking the eggplant instead of frying it keeps the dish light. The rich marinara sauce and melted mozzarella make it a satisfying meal that’s both comforting and low in carbs.

Lemon Garlic Grilled Asparagus

This lemon garlic grilled asparagus is a fresh, vibrant side dish that’s perfect for a holiday meal. Asparagus is naturally low in carbohydrates and high in fiber, making it an excellent choice for those managing their blood sugar. The garlic and lemon bring out the natural sweetness of the asparagus, while grilling adds a smoky depth of flavor.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper.
3. Toss the asparagus with the lemon garlic mixture until well-coated.
4. Grill the asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
5. Remove from the grill and garnish with fresh parsley, if desired.

This lemon garlic grilled asparagus is a simple, flavorful side dish that complements any holiday entrée. The asparagus retains its crisp texture while being infused with the bright, zesty flavor of lemon and garlic. It’s a healthy, low-carb side dish that adds color and freshness to your holiday table.

Note: More recipes​ are coming soon!