Side Dishes Under 75 Calories

Fill up on low-calorie vegetable and fruit sides and leave your weight control worries behind during the holidays.

  • Green Beans and Potatoes in Chunky Tomato Sauce
    Photo: Becky Luigart-Stayner; Styling: Jan Gautro

    Green Beans and Potatoes in Chunky Tomato Sauce

    You get two sides in one with the fresh green beans and chunks of potato. Chopped plum tomato, celery and cilantro add to both the color and flavor of this tasty vegetable dish.
  • Broccoli and Carrots with Toasted Almonds
    Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

    Broccoli and Carrots with Toasted Almonds

    This colorful and easy broccoli dish makes a good partner to roasted turkey or ham and is a great recipe for your holiday menu because it makes 12 servings.
  • Steamed Carrots with Garlic-Ginger Butter
    Photo: Randy Mayor; Styling: Cindy Barr

    Steamed Carrots with Garlic-Ginger Butter

    Baby carrots are a beautiful addition to any menu, and these are especially good because they're flavored with ginger, lime juice, and cilantro.
  • Roasted Brussels Sprouts with Ham and Garlic
    Becky Luigart-Stayner; Jan Gautro

    Roasted Brussels Sprouts with Ham and Garlic

    Roasting is the best way to bring out some mellow sweetness in Brussels sprouts, and the addition of country ham nicely balances that subtle sweet flavor.
  • Honey-Glazed Carrots
    Becky Luigart-Stayner

    Honey-Glazed Carrots

    Sweet carrot slices topped with parsley and grated orange rind pair nicely with either a beef or pork entrée and are likely to be enjoyed by both the kids and the grown-ups at the table.
  • Wilted Cabbage with Toasted Cumin
    Photography: Karry Hosford

    Wilted Cabbage with Toasted Cumin

    Keep cabbage tender and just slightly crisp by cooking it briefly in a skillet, then perk up the flavor by adding toasted cumin seeds and sherry vinegar.
  • Glazed Julienne Carrots
    HOWARD L. PUCKETT

    Glazed Julienne Carrots

    Keep things simple for your big meal with this easy, 4-ingredient side dish of brown sugar-glazed carrot sticks topped with parsley.
  • Asian Caramelized Pineapple
    Photo: Randy Mayor; Styling: Jan Gautro

    Asian Caramelized Pineapple

    For a different side dish to serve with pork, cook chunks of sweet pineapple in a skillet until lightly browned, and then toss with a mixture of soy sauce, jalapeno pepper, lime juice, ginger and cilantro.
  • Spicy-Sweet Turnips
    Photography: Becky-Stayner: Styling: Melanie J. Clarke

    Spicy-Sweet Turnips

    Don't discard the turnips when you cook the greens. Roast them in a mixture of butter, brown sugar, ginger and allspice to tame their peppery flavor and concentrate their natural sugars.
  • Green Beans with Bacon-Balsamic Vinaigrette
    HOWARD L. PUCKETT

    Green Beans with Bacon-Balsamic Vinaigrette

    Almost everything is better with a little bit of bacon, and fresh green beans are no exception. The brown sugar and balsamic vinegar contribute a tangy sweetness and chopped almonds give a little crunch.
  • Mardi Gras Slaw
    Photo: Iain Bagwell; Stylist: Cindy Barr

    Mardi Gras Slaw

    The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.

  • Marinated English Cucumber and Onions
    Photo: Iain Bagwell; Stylist: Cindy Barr

    Marinated English Cucumber and Onions

    If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.

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