Eating gluten-free can be especially challenging around the holidays. As the heaping baskets of fresh-baked rolls and piled-high casserole dishes make their rounds, you may wonder how you’ll be able to stay on track with your diet without sacrificing taste.
Fortunately, there are many delicious gluten-free holiday side dishes out there for you to enjoy. Here are a couple of our favorites – and remember, leftovers can be packed away in Fit & Fresh containers for later enjoyment!
- Butternut Squash Gratin
Butternut squash is not only naturally sweet and delicious – it also contains high levels of vitamin A as an added bonus. Enjoy the gourd of the season with this gluten-free recipe from food blog It’s Yummi it’s a savory sensation that’s the perfect addition to your holiday table. Makes 4 servings.
1 butternut squash, peeled, seeded and sliced into 1-inch cubes
3 tablespoons olive oil
1/2 teaspoon salt plus 1 pinch salt
1/2 teaspoon black pepper
4 leeks, sliced (white and pale parts of leeks only)
1 tablespoon fresh thyme leaves
4 ounces soft goat cheese
1/3 cup whole milk
Extra thyme for garnish
1. Heat oven to 400 degrees. Place squash in a bowl, then add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to combine.
2. Arrange squash cubes on a baking sheet and bake until they start to brown, about 35 minutes. Stir throughout cooking.
3. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leeks and thyme, and then sprinkle with a dash of salt and 1/4 teaspoon pepper. Sauté 15 minutes, until just tender.
4. Grease 13 x 9-inch baking dish with oil. Spread half of leek mixture in dish, and then top with half of squash and half of goat cheese. Continue layering leek mixture with squash and goat cheese.
5. Heat oven to 375 degrees. Pour milk over gratin, then bake, uncovered, until cooked through, about 30 minutes. Let cool slightly, then serve.
You can enjoy delicious holiday dishes even if you follow a gluten-free diet.
- Roasted Green Beans with Mushrooms, Balsamic and Parmesan
Green bean casserole is a staple of holiday meals – skip the gluten though and make this lighter but just as tasty green bean dish from Kalyn’s Kitchen instead. Makes 4-6 servings.
8 ounces mushrooms, cut into 1/2-inch slices
1 pound fresh green beans, ends trimmed and cut in half
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and black pepper to taste
2 tablespoons finely grated Parmesan cheese
1. Heat oven to 450 degrees. Mist a large baking sheet with cooking spray.
2. Whisk together olive oil and balsamic vinegar in a small bowl. Place the green beans and mushrooms in a second bowl. Pour over the olive oil and balsamic mixture, and then stir to coat.
3. Arrange beans and mushrooms on baking sheet. Cook 20-30 minutes, until beans are crisp yet tender. Season with salt and pepper and top with grated Parmesan cheese, then serve.