The NJBC Medical Team's Healthy Holiday Dishes

'Tis the season for delicious, healthy holiday dishes. Check out our medical team's favorite holiday recipes below.

Dr. Goyal - Roasted Brussels Sprouts with Pancetta

Roasted brussels sprouts with pancetta is one of my favorite side dishes around the holidays. It’s full of fiber, antioxidants and vitamin K, plus even my kids will eat it!

Prep time: 10 min

Cooking time: 30 min

Ingredients:

• 1 lb. brussels sprouts, ends trimmed and quartered  
• 1 clove garlic, minced
• 1 Tbsp. extra virgin olive oil or avocado oil
• Salt and pepper to taste 
• 4 oz. pancetta, diced
• 4 Tbsp. Balsamic Glaze

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, toss together brussels sprouts, garlic, olive or avocado oil and salt and pepper. Place on a parchment lined baking sheet in a single layer. 
3. Bake for 25-35 or until desired crispiness, tossing halfway through. 
4. About 10 minutes before the timer goes off, place the pancetta in a small saute pan and cook for 5-7 minutes until crispy, set aside. 
5. In a small saucepan over medium heat, gently warm the balsamic glaze.
6. Remove the brussels sprouts from the oven, add to a platter or tray, mix in cooked pancetta and drizzle with balsamic glaze. Serve warm. 

Dr. Buwen - Family Brisket Recipe

My wife’s family celebrates Hanukkah and every year we make her grandmother’s brisket recipe which is always delicious. If you’re looking for a protein packed, star of the meal type of dish, try it out and let me know how you like it.

Prep Time: 10 min

Cook Time: 3 hours

Ingredients:

• 7-8 lb. lean cut brisket
• 1 tsp. Paprika
• 1 tsp. Garlic powder 
• Salt and pepper to taste
• 2 Tbsp. olive or avocado oil
• 4 Tbsp. sugar-free ketchup
• 1 packet Lipton Onion Soup Mix
• 1 cup water
• 1 chopped onion
• 5-6 chopped carrots

Instructions:

1. Pat brisket dry with a paper towel and season with paprika, garlic powder, salt and pepper. 
2. Bring a large soup pot over high heat and add 2 tbsp. olive or avocado oil. Sear the brisket on both sides (about 5 minutes each). 
3. Add 4 Tbsp. sugar free ketchup, onion soup mix, 1 cup water, chopped onions and carrots to the pot. Lower the heat to simmer. Cover to let steam/cook for 2 ½ hours, turning every 15 minutes. 
4. Remove the brisket from the pot, let it stand for 15 minutes on a cutting board. 
5. Slice the brisket against the grain and return to the pot for another hour. Serve!

Physician Assistant Alexis - Roasted Sweet Potatoes with Pecans & Cranberries

Sweet potatoes are a classic holiday side but this version is made healthier with less sugar than the typical casserole but doesn’t sacrifice any flavor! You can enjoy this dish knowing it’s packed with heart healthy fiber and vitamin A. 

Prep Time: 10 min

Cook Time: 35 min

Ingredients

• 3–4 sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp smoked paprika (optional)
• ½ tsp salt
• ⅓ cup chopped pecans
• ⅓ cup dried cranberries (reduced sugar preferred)

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. 
2. Toss potatoes with oil, cinnamon, paprika, and salt.
3. Place in the oven for 30–35 minutes, stirring halfway.
4. Add cranberries and pecans in the last 5 minutes to lightly toast.