45+ Healthy Holiday Low-Sodium Pioneer Woman Recipes for a Healthier Feast

The holiday season is all about indulgence—decadent meals, rich flavors, and cozy gatherings with family and friends.

However, if you’re watching your sodium intake or following a low-sodium diet, the holidays can present a challenge when it comes to food.

Thankfully, Ree Drummond, also known as The Pioneer Woman, has created a collection of hearty, flavorful dishes that don’t compromise on taste or health.

This blog article features 45+ holiday low-sodium Pioneer Woman recipes, offering a wide variety of festive meals, appetizers, sides, and desserts that everyone at the table will enjoy.

Whether you’re looking for savory mains, flavorful sides, or sweet treats, these recipes are perfect for anyone aiming to reduce their sodium intake while still enjoying the deliciousness of the holiday season.

From cozy soups and stews to vibrant salads and indulgent desserts, these recipes are versatile, creative, and designed to keep your health in mind without sacrificing the flavors you love.

Let’s dive into these amazing dishes that prove you can have a low-sodium holiday without missing out on anything festive!

45+ Tasty and Healthy Holiday Low-Sodium Pioneer Woman Recipes for a Healthier Feast

Holiday meals are a time to gather, indulge, and enjoy each other’s company.

With these 45+ holiday low-sodium Pioneer Woman recipes, you don’t have to worry about compromising your health for flavor.

These dishes are a testament to how delicious, satisfying meals can be made with a reduced sodium profile.

From savory roasted meats to tangy salads and sweet desserts, Ree Drummond’s holiday recipes allow you to embrace the joy of the season while staying true to your health goals.

Whether you’re cooking for a crowd or preparing a smaller holiday spread, these recipes will ensure that your meal is both tasty and heart-healthy.

So, get cooking and make this holiday season the most delicious and health-conscious one yet!

Holiday Herb-Roasted Turkey with Low-Sodium Gravy

This Holiday Herb-Roasted Turkey with Low-Sodium Gravy is perfect for any festive celebration. The turkey is seasoned with a mix of fresh herbs, ensuring a delicious flavor profile without the added sodium of traditional seasoning. Paired with a rich, homemade low-sodium gravy, this dish will impress your guests while keeping the flavors bold and the sodium low.

Ingredients for Turkey:

• 1 whole turkey (10-12 pounds), thawed if frozen
• 4 tbsp olive oil
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 sprigs fresh sage
• 4 garlic cloves, smashed
• Freshly ground black pepper to taste

Ingredients for Low-Sodium Gravy:

• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 2 tbsp whole wheat flour
• Freshly ground black pepper to taste
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Prepare the turkey by patting it dry with paper towels. Rub olive oil all over the skin and inside the cavity.
3. Stuff the cavity with the lemon quarters, garlic, and fresh herbs.
4. Season the outside of the turkey with freshly ground black pepper. If you want additional flavor, add a little garlic powder or onion powder (optional).
5. Place the turkey in a roasting pan and cover it loosely with foil. Roast for about 2.5-3 hours, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the breast.
6. While the turkey is roasting, prepare the gravy. In a saucepan, heat the olive oil over medium heat. Add the flour and whisk for 2-3 minutes to form a roux.
7. Gradually whisk in the low-sodium chicken broth, stirring continuously until the mixture thickens, about 5-7 minutes. Season with black pepper to taste.
8. Once the turkey is done, remove it from the oven and let it rest for 15-20 minutes before carving. Serve with the homemade low-sodium gravy and garnish with fresh thyme.

This herb-roasted turkey is a flavorful, juicy centerpiece for your holiday meal, all while keeping sodium levels in check. The low-sodium gravy adds richness and depth to the dish, making it a standout without compromising on taste. Perfect for those looking to reduce their sodium intake while still enjoying a festive feast.

Low-Sodium Green Bean Almondine

This Low-Sodium Green Bean Almondine is a delicious and healthy alternative to the usual high-sodium side dish. Green beans are sautéed with almonds and fresh lemon juice, creating a fresh, zesty flavor that will complement any holiday main course. It’s light, flavorful, and an easy way to keep your meals healthier during the holidays.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tbsp olive oil
• 1/2 cup sliced almonds
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• Freshly ground black pepper to taste
• 1/2 tsp lemon zest (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced almonds and sauté for 2-3 minutes, stirring occasionally, until they begin to brown slightly.
3. Add the minced garlic and cook for an additional minute, ensuring the garlic does not burn.
4. Stir in the green beans, and toss them in the almond mixture. Add the lemon juice and season with freshly ground black pepper to taste.
5. For added zest, sprinkle with lemon zest and garnish with fresh parsley before serving.

This Low-Sodium Green Bean Almondine is a simple yet elegant dish that’s perfect for holiday dinners. The crisp green beans paired with the toasted almonds and fresh lemon juice offer a delightful combination of textures and flavors. It’s an ideal side dish for those looking to reduce sodium while still enjoying a holiday classic.

Low-Sodium Sweet Potato Casserole

This Low-Sodium Sweet Potato Casserole is a healthier spin on a traditional holiday favorite. Creamy mashed sweet potatoes are topped with a light, crispy pecan and oat crumble, offering the perfect balance of sweetness and texture. It’s an ideal side dish for those who need to keep sodium in check without compromising on the comfort food feel.

Ingredients for Sweet Potatoes:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk (or your choice of milk)
• 1/4 cup light brown sugar or maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• 1 tsp vanilla extract

Ingredients for Topping:

• 1/2 cup rolled oats
• 1/4 cup chopped pecans
• 2 tbsp coconut oil, melted
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil and cook the sweet potatoes until tender, about 15 minutes.
2. Drain the potatoes and mash them until smooth. Stir in the almond milk, brown sugar (or maple syrup), cinnamon, nutmeg, black pepper, and vanilla extract. Adjust sweetness to taste.
3. Transfer the mashed sweet potatoes to a baking dish and set aside.
4. In a small bowl, mix together the oats, pecans, melted coconut oil, brown sugar, and cinnamon. Sprinkle this mixture evenly over the mashed sweet potatoes.
5. Bake for 20-25 minutes, until the topping is golden brown and the casserole is heated through.
6. Let it cool slightly before serving.

This Low-Sodium Sweet Potato Casserole is a crowd-pleaser that doesn’t skimp on flavor, making it the perfect addition to any holiday table. The combination of the creamy sweet potatoes and the crunchy topping is irresistible, offering a comforting and healthier alternative to the traditional high-sodium version. It’s a great way to enjoy the holiday spirit while keeping your sodium intake in check.

Low-Sodium Cranberry Sauce with Orange and Ginger

This Low-Sodium Cranberry Sauce with Orange and Ginger is a zesty twist on a classic holiday side dish. The sweet and tart cranberries are balanced with fresh orange juice and zest, while a hint of ginger adds warmth and spice. It’s a perfect addition to your holiday feast that’s low in sodium yet full of vibrant flavors.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup maple syrup or honey (optional for sweetness)
• 1/2 tsp freshly grated ginger
• 1/4 cup water
• Freshly ground black pepper to taste

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, water, and ginger.
2. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly.
3. Stir in the maple syrup or honey to sweeten the sauce to your liking. Add freshly ground black pepper to taste for an extra layer of flavor.
4. Remove from heat and let the cranberry sauce cool slightly before serving. It will thicken further as it cools.
5. Serve at room temperature or chilled as a refreshing side dish.

This Low-Sodium Cranberry Sauce with Orange and Ginger is the perfect complement to your holiday meal. The citrus and ginger enhance the natural tartness of the cranberries, creating a refreshing and flavorful side that’s free of the usual sodium overload. It’s a must-try for those looking to elevate their holiday spread with a healthier twist.

Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze

These Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze are a simple yet elegant side dish that’s packed with flavor. The Brussels sprouts are roasted to golden perfection, and the balsamic glaze adds a sweet tang to balance their natural bitterness. This dish is perfect for those looking for a healthier holiday side without compromising on taste.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup or honey
• Freshly ground black pepper to taste
• 1/4 tsp garlic powder (optional)
• 1/4 cup chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, freshly ground black pepper, and garlic powder (if using). Spread them in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, tossing halfway through for even cooking.
4. While the Brussels sprouts roast, combine the balsamic vinegar and maple syrup (or honey) in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until the glaze thickens.
5. Once the Brussels sprouts are done, drizzle the balsamic glaze over them and toss gently to coat.
6. Garnish with fresh parsley and serve immediately.

These Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze are a fantastic addition to any holiday meal. The caramelized Brussels sprouts combined with the sweet and tangy balsamic glaze offer a delightful contrast of flavors that will please even the pickiest eaters. It’s a low-sodium, flavorful side that’s perfect for keeping your holiday meals light and healthy.

Low-Sodium Butternut Squash Soup with Sage

This Low-Sodium Butternut Squash Soup with Sage is a velvety, comforting bowl of goodness that’s perfect for any holiday meal. The natural sweetness of the butternut squash is balanced with aromatic sage and a touch of coconut milk, making it a creamy and flavorful soup that is both nourishing and satisfying.

Ingredients:

• 2 lbs butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk (or any preferred milk)
• 2 tbsp fresh sage, chopped (plus extra for garnish)
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25-30 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat for 5-7 minutes until softened.
3. Add the roasted squash, ginger, cinnamon, and black pepper to the pot, and stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Stir in the coconut milk and fresh sage, and heat the soup over low heat for another 5-7 minutes.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh sage and a sprinkle of black pepper.

This Low-Sodium Butternut Squash Soup with Sage is a rich, creamy, and comforting dish that’s perfect for warming up during the holiday season. The natural sweetness of the squash pairs beautifully with the earthy flavor of the sage, and the coconut milk adds a smooth texture. It’s a great low-sodium option for those seeking a healthy yet indulgent holiday starter.

Low-Sodium Stuffing with Apple and Celery

This Low-Sodium Stuffing with Apple and Celery is a healthier take on a traditional holiday favorite. Fresh herbs, crisp apples, and savory celery create a delicious, light stuffing that pairs perfectly with turkey or any main course. With no added sodium, it’s the perfect side dish for those watching their salt intake during the holiday season.

Ingredients:

• 6 cups whole grain bread, cubed and dried
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 apple, peeled, cored, and diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1/4 tsp freshly ground black pepper
• 1/2 tsp dried sage
• 1/2 cup low-sodium vegetable broth
• 1/4 cup unsweetened apple juice
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking sheet and bake for 10-15 minutes until slightly crispy and golden.
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery, cooking for about 5 minutes until softened.
3. Add the apple and garlic to the skillet and cook for another 3-4 minutes, stirring occasionally.
4. Stir in the thyme, rosemary, black pepper, and sage. Cook for another minute to release the herbs’ aromas.
5. In a large bowl, combine the toasted bread cubes with the sautéed vegetable and apple mixture. Pour in the vegetable broth and apple juice, tossing gently to combine.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 10 minutes until golden brown on top.
7. Garnish with fresh parsley before serving.

This Low-Sodium Stuffing with Apple and Celery is a fresh, flavorful alternative to traditional stuffing. The sweetness of the apple, combined with the earthy herbs, creates a delightful harmony of flavors. It’s an easy, sodium-conscious way to enjoy this beloved holiday side dish, making it perfect for anyone looking to reduce their sodium intake without sacrificing taste.

Low-Sodium Mashed Cauliflower with Garlic and Chives

This Low-Sodium Mashed Cauliflower with Garlic and Chives offers a creamy, lighter alternative to mashed potatoes. The cauliflower is cooked until tender, then blended with garlic, chives, and a touch of olive oil for a velvety smooth texture. It’s the perfect side dish for those who are watching their sodium intake but still want a rich, comforting holiday dish.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 cloves garlic, peeled
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk (or your preferred milk)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg (optional)
• 1/4 cup fresh chives, chopped

Instructions:

1. Bring a large pot of water to a boil. Add the cauliflower florets and garlic cloves. Cook for 8-10 minutes, or until the cauliflower is very tender.
2. Drain the cauliflower and garlic, then return them to the pot. Add the olive oil and almond milk. Use an immersion blender or a potato masher to mash the cauliflower until smooth.
3. Stir in the black pepper and nutmeg (if using), adjusting the seasonings to taste.
4. Transfer the mashed cauliflower to a serving bowl, then top with freshly chopped chives.
5. Serve hot as a delicious, low-sodium side dish.

This Low-Sodium Mashed Cauliflower with Garlic and Chives is a creamy, savory side dish that offers all the comfort of mashed potatoes, without the added sodium. The garlic and chives enhance the natural flavor of the cauliflower, making it a satisfying addition to your holiday spread. It’s a great low-sodium option that’s sure to please all guests, whether they’re watching their sodium intake or not.

Low-Sodium Roasted Carrots with Honey and Thyme

These Low-Sodium Roasted Carrots with Honey and Thyme are a simple yet elegant holiday side dish. Roasted to perfection, the carrots are sweetened with a touch of honey and infused with fragrant thyme, offering a rich and earthy flavor. This dish is perfect for those seeking a flavorful yet low-sodium option for their holiday table.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• Freshly ground black pepper to taste
• 1/4 tsp ground cinnamon (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot sticks with olive oil, honey, thyme, and freshly ground black pepper. If you like a bit of extra warmth, add ground cinnamon for additional flavor.
3. Spread the carrots in a single layer on the baking sheet. Roast for 20-25 minutes, or until they are tender and lightly caramelized, tossing once halfway through.
4. Once roasted, transfer the carrots to a serving dish and garnish with fresh parsley.
5. Serve immediately as a delicious and healthy side dish.

These Low-Sodium Roasted Carrots with Honey and Thyme are a delightful and healthy way to add sweetness and depth to your holiday meal. The honey brings out the natural sweetness of the carrots, while the thyme adds an earthy aroma. This side dish is perfect for those looking for a sodium-conscious yet flavorful addition to their holiday table.

Low-Sodium Sweet Potato Casserole with Pecan Topping

This Low-Sodium Sweet Potato Casserole with Pecan Topping offers a healthy twist on a holiday classic. The creamy sweet potato base is naturally sweetened with a touch of maple syrup, while the crunchy pecan topping adds a delightful texture. This dish is low in sodium but full of rich, comforting flavors that make it the perfect side for your holiday feast.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened almond milk (or preferred milk)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup whole wheat breadcrumbs (optional for a crunchier topping)
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Boil the sweet potato cubes in a large pot of water for 10-12 minutes, or until tender. Drain and return them to the pot.
3. Mash the sweet potatoes with a potato masher or use an immersion blender until smooth. Stir in the maple syrup, almond milk, cinnamon, nutmeg, black pepper, and vanilla extract until well combined.
4. Transfer the sweet potato mixture to the prepared baking dish.
5. In a separate bowl, combine the chopped pecans and breadcrumbs (if using). Sprinkle evenly over the sweet potato mixture.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Serve warm as a delightful, low-sodium holiday side.

This Low-Sodium Sweet Potato Casserole with Pecan Topping is the perfect holiday side dish that offers both comfort and nutrition. The natural sweetness of the sweet potatoes combined with the crunchy, nutty topping creates a dish that’s full of flavor without any added sodium. It’s a festive, healthy alternative to the traditional high-sodium versions of this beloved casserole.

Low-Sodium Roasted Turkey Breast with Herb Butter

This Low-Sodium Roasted Turkey Breast with Herb Butter is a flavorful and healthier option for your holiday main course. The turkey breast is seasoned with fresh herbs and rubbed with a savory herb butter, resulting in a juicy, tender roast with a crispy golden skin. This dish delivers all the deliciousness of a traditional holiday turkey without the added sodium.

Ingredients:

• 1 boneless turkey breast (about 4-5 lbs)
• 2 tbsp olive oil
• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• 1/4 tsp freshly ground black pepper
• 1/2 cup low-sodium vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C). Line a roasting pan with parchment paper or lightly grease it.
2. In a small bowl, combine the softened butter, garlic, thyme, rosemary, sage, and black pepper. Mix until well combined.
3. Rub the herb butter mixture all over the turkey breast, ensuring it’s evenly coated.
4. Place the turkey breast in the roasting pan and drizzle with olive oil. Pour the vegetable broth into the bottom of the pan.
5. Roast the turkey for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting with the pan juices every 30 minutes.
6. Let the turkey rest for 10-15 minutes before slicing and serving.

This Low-Sodium Roasted Turkey Breast with Herb Butter is a succulent and flavorful centerpiece for your holiday meal. The fresh herbs and garlic infuse the turkey with aromatic flavor, while the butter creates a crispy, golden skin. It’s a lighter, lower-sodium option that doesn’t compromise on taste and makes for a healthier yet delicious holiday main course.

Low-Sodium Green Bean Almondine

This Low-Sodium Green Bean Almondine is a simple, elegant side dish that’s perfect for the holiday season. Fresh green beans are sautéed with almonds and garlic, creating a flavorful and crunchy contrast. The dish is light, yet rich in flavor, offering a healthy and low-sodium way to enjoy one of the most beloved holiday vegetables.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1/4 cup sliced almonds
• 2 cloves garlic, minced
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of water to a boil and blanch the green beans for 3-4 minutes until tender-crisp. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced almonds and toast them until golden brown, about 2-3 minutes.
3. Add the minced garlic to the skillet and sauté for another 30 seconds until fragrant.
4. Add the blanched green beans to the skillet, tossing gently to combine with the garlic and almonds. Sauté for 2-3 minutes to heat through.
5. Stir in the black pepper and lemon juice. Toss again and cook for another minute.
6. Remove from heat and garnish with freshly chopped parsley before serving.

This Low-Sodium Green Bean Almondine is a simple yet flavorful holiday side dish that’s both healthy and delicious. The toasted almonds add a lovely crunch, while the garlic and lemon juice provide an extra layer of brightness. This dish is perfect for anyone looking for a light, sodium-conscious option to complement their holiday meal. It’s sure to be a crowd-pleaser!

Low-Sodium Cranberry Sauce with Orange and Cinnamon

This Low-Sodium Cranberry Sauce with Orange and Cinnamon offers a vibrant, tangy alternative to store-bought cranberry sauce. Fresh cranberries are cooked down with a touch of orange zest, orange juice, and cinnamon, creating a perfect balance of sweet and tart flavors. It’s a great way to add a burst of color and flavor to your holiday table without the extra sodium.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup maple syrup or honey
• 1 cinnamon stick
• 1/4 tsp ground ginger (optional)
• Fresh orange slices for garnish (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, orange zest, maple syrup, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally. The cranberries will pop and release their juices.
3. Once the sauce has thickened, remove it from the heat and discard the cinnamon stick.
4. If desired, stir in the ground ginger for added warmth and spice.
5. Let the cranberry sauce cool before serving. Garnish with fresh orange slices if desired.

This Low-Sodium Cranberry Sauce with Orange and Cinnamon is the perfect complement to any holiday meal. The bright, tangy flavor of fresh cranberries paired with the citrusy orange and warm cinnamon creates a well-rounded and flavorful sauce. It’s a healthy, sodium-conscious way to enjoy a holiday favorite while keeping things light and refreshing.

Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze

Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze are a simple and flavorful holiday side dish. The Brussels sprouts are roasted until crispy on the outside and tender on the inside, then drizzled with a tangy balsamic glaze. This dish offers a great balance of savory and sweet flavors, making it an ideal choice for anyone looking for a low-sodium vegetable option.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1/4 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil and black pepper, ensuring they are evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, flipping them halfway through, until golden brown and crispy on the edges.
4. While the sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Simmer for 3-4 minutes until it thickens slightly.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle with the balsamic glaze. Garnish with fresh parsley before serving.

These Low-Sodium Roasted Brussels Sprouts with Balsamic Glaze are a savory yet sweet side dish that’s perfect for any holiday table. The crispy Brussels sprouts are complemented beautifully by the tangy sweetness of the balsamic glaze. This dish is full of flavor without the excess sodium, making it an excellent choice for a healthy, low-sodium holiday meal.

Low-Sodium Holiday Quinoa Salad with Pomegranate and Mint

This Low-Sodium Holiday Quinoa Salad with Pomegranate and Mint is a refreshing, vibrant dish that’s perfect for the holiday season. The nutty quinoa is paired with sweet-tart pomegranate seeds, fresh mint, and a light citrus dressing, creating a salad that’s both festive and health-conscious. It’s a great side dish or light main course for those looking for a low-sodium holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp orange juice
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground cumin (optional)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15-20 minutes until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and allow it to cool slightly.
2. In a large bowl, combine the cooked quinoa, pomegranate seeds, and chopped mint.
3. In a small bowl, whisk together the olive oil, lemon juice, orange juice, black pepper, and ground cumin (if using).
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Top with chopped walnuts for added texture and crunch, if desired.
6. Serve chilled or at room temperature as a festive side dish.

This Low-Sodium Holiday Quinoa Salad with Pomegranate and Mint is a light and refreshing dish that’s bursting with festive flavors. The sweet-tart pomegranate seeds and the fresh mint add a delightful contrast to the nutty quinoa, while the citrus dressing brings it all together. It’s a perfect low-sodium option for anyone seeking a vibrant, healthy side dish for the holiday season.

Note: More recipes are coming soon!