'Tis the season for delicious holiday recipes. Check out our surgeon's favorite holiday dishes 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!

Dr. Thomas - Vegetable + Sausage Lentil Soup

I’m a big fan of soup during the wintertime and holiday season. Vegetable and sausage lentil soup is a staple at home when the weather starts getting colder. Not only is it filled with antioxidant packed veggies like carrots and celery, but also lentils. Lentils, an edible seed, are filled with plant-based protein and fiber. To further boost the protein and flavor in this recipe, we like to add spicy chicken sausage. 

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 lb. dried lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 1 lb. mild or spicy chicken sausage
• 1 cup shredded Parmesan

Directions:

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
2. In a separate sauté pan, cook the sausage links-you can use the ground meat without the casing also. Once cooked through, cut into smaller pieces (cut the link in half lengthwise and then into 1/4" size pieces), add it to the soup mix. 
3. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Dr. Fastiggi - Traditional Italian Meatballs 

My family is Italian and we always enjoy meatballs and gravy on Christmas day. We not only like to enjoy this recipe around the holidays, but also for Sunday dinners and other occasions. For a healthy and bariatric friendly meal, serve these meatballs with zucchini noodles or your favorite bean-based pasta. Mangiamo!

Prep Time: 10 min

Cook Time: 1 hour

Ingredients:

• 1 lb. lean ground beef
• 1 lb. ground pork
• 2 eggs
• 2 Tbsp. grated parmesan cheese
• ⅓ cup seasoned Italian breadcrumbs
• ½ cup milk 
• Salt and pepper to taste 
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 6oz. Can tomato paste
• 1 15 oz can tomato sauce
• Italian seasoning and herbs to taste

Instructions:

1. In a large mixing bowl, mix ground beef, ground pork, eggs, parmesan cheese, bread crumbs, milk, and salt and pepper to taste. Mix all ingredients together and shape into meatballs of desired size.
2. In a pot, add 1 tbsp. olive oil and sauté two cloves garlic diced and half an onion until browned and the onion is translucent. Add meatballs and cook until browned on the outside. Remove meatballs and garlic/onions from the pot. Add tomato paste and stir, incorporating into the oil. Add your favorite tomato sauce and any herbs/seasonings. Heat until boiling and cook for 30 minutes. Add meat to gravy and simmer for approximately two hours, stirring frequently. Meatball internal temperature should be above 165°F.
3. Serve with zoodles and top with parmesan cheese and red pepper flakes as desired.