18 Amazing Healthy Thanksgiving Recipes to Try Now

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Do you love Thanksgiving, but dread that heavy, sleepy feeling afterward? I used to feel that way for days after the big meal. I love the smells and the family, but I knew there had to be a better way.

So, I went on a mission to find Healthy Thanksgiving Recipes. I’m not talking about bland “health food.” I wanted food full of flavor without the heavy cream and canned soups.

I was looking for food that tastes amazing and looks gorgeous. Food that actually makes you feel good. I am so excited to share this list with you!

These aren’t your grandma’s recipes (sorry, Grandma!). But I promise they will become new family favorites. Let’s make this the best Thanksgiving ever.

What Makes These Healthy Thanksgiving Recipes Different?

When you hear “healthy Thanksgiving,” do you picture a sad, empty plate? I promise you that is not what we are doing here! These recipes are all about smart swaps, not about sacrifices.

We’ll use real, whole-food ingredients to make everything delicious. Try maple syrup instead of white sugar or fresh herbs for a massive burst of flavor.

These Healthy Thanksgiving Recipes are all about feeling amazing. Your guests are going to love the food. And they will definitely be asking for seconds!

The Main Event: Healthy Turkey & Gravy

You can’t have Thanksgiving without the star. But a great turkey doesn’t need to be complicated or unhealthy.

Simple Herb-Roasted Turkey

This is my go-to. The secret is a high-heat blast at the beginning to get crispy skin, then lowering the temp to cook it through perfectly.

What You Need:

• One 12-14 pound whole turkey, giblets removed
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• Salt and black pepper
• 1 large onion, quartered
• 1 lemon, halved
• 1 head of garlic, cut in half

Step-by-Step:

1. Preheat your oven to 425°F (220°C). Make sure your turkey is completely thawed and very dry. Pat it dry with paper towels. This is key for crispy skin!
2. Mix the olive oil, thyme, rosemary, sage, salt, and pepper in a small bowl.
3. Gently loosen the skin over the turkey breast and legs. Rub about half the herb mixture directly onto the meat under the skin.
4. Rub the remaining herb mixture all over the outside of the turkey.
5. Stuff the cavity with the onion, lemon, and garlic. Tuck the wings under the body and tie the legs together with kitchen twine.
6. Place the turkey on a roasting rack inside a large roasting pan. Roast for 30 minutes at 425°F.
7. Reduce the oven temperature to 325°F (165°C). Continue roasting until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). This usually takes 2.5 to 3.5 hours total.
8. This is the most critical step: Let the turkey rest, tented with foil, for at least 30 minutes before carving. This locks in all the juices.

Savory Mushroom Gravy (Vegan-Friendly)

This gravy is so rich and flavorful, you will not miss the traditional kind. It’s a game-changer for all your healthy Thanksgiving recipes.

What You Need:

• 1 pound cremini mushrooms, finely chopped
• 1 large shallot, minced
• 4 cloves garlic, minced
• 4 cups vegetable broth (low sodium)
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons low-sodium tamari (or soy sauce)
• 1 tablespoon arrowroot powder (or cornstarch) mixed with 2 tablespoons water (this is your “slurry”)
• Fresh thyme and sage

Step-by-Step:

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the mushrooms and cook, stirring occasionally, until they release their liquid and become deeply browned. This takes about 10-15 minutes. Don’t rush this step!
3. Add the shallot and garlic. Cook for another 2-3 minutes until fragrant.
4. Pour in the vegetable broth and tamari. Add the fresh herbs. Bring to a simmer.
5. Let the gravy simmer and reduce for about 15 minutes to concentrate the flavors.
6. Whisk in the arrowroot slurry. Keep whisking as the gravy thickens, about 1-2 minutes.
7. Use an immersion blender to make a smooth gravy. For a rustic, chunky gravy, serve it as is—season with salt and pepper to taste.

Must-Have Healthy Thanksgiving Side Dishes

Let’s be honest, the sides are the best part. This is where you can really pack in the flavor and nutrients.

Balsamic-Glazed Brussels Sprouts

These are addictive. Roasting makes them sweet and crispy, not bitter.

What You Need:

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper
• 2 tablespoons balsamic glaze (not vinegar; the thick, syrupy kind)

Step-by-Step:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper and spread them in a single layer on a large baking sheet.
3. Roast for 20-25 minutes, shaking the pan halfway through. You want them tender and charred in spots.
4. Remove from the oven and immediately drizzle with the balsamic glaze. Toss to coat and serve warm.

Creamy Garlic Mashed Cauliflower

Some of my family members don’t even know these aren’t potatoes. They are light and fluffy and the perfect vehicle for that mushroom gravy.

What You Need:

• 2 large heads of cauliflower, cut into florets
• 1/4 cup olive oil or ghee
• 5-6 cloves of garlic, peeled
• 1/4 cup unsweetened almond milk (or other non-dairy milk)
• Salt and white pepper (white pepper looks better!)
• Fresh chives, chopped

Step-by-Step:

1. Place the cauliflower florets in a large pot with a steamer basket and about an inch of water. Cover and steam for 10-12 minutes, until fork-tender.
2. While it steams, heat the olive oil and whole garlic cloves in a small pan over low heat. Cook gently for 5-7 minutes until the garlic is soft and fragrant, not brown.
3. Drain the cauliflower very well. Pat it dry if you need to.
4. Transfer the cauliflower to a food processor. Add the garlic-infused oil (and the garlic cloves!), almond milk, salt, and white pepper.
5. Blend until perfectly smooth and creamy. Top with fresh chives before serving.

Quinoa Stuffing with Cranberries and Pecans

A fantastic gluten-free alternative to traditional stuffing. It’s hearty, flavorful, and has a wonderful texture.

What You Need:

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 apple, cored and chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 2 tablespoons fresh sage, chopped

Step-by-Step:

1. Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then cover, reduce the heat, and simmer for 15 minutes until the liquid is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet. Sauté the onion, celery, and apple for 8-10 minutes until soft.
3. Fluff the cooked quinoa with a fork. Add it to the skillet with the vegetables.
4. Stir in the dried cranberries, toasted pecans, and fresh sage—season with salt and pepper. Serve warm.

Healthy Green Bean Casserole

Ditch the canned soup! This from-scratch version is so much better and just as creamy.

What You Need:

• 1.5 pounds fresh green beans, trimmed
• 1 pound cremini mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.5 cups unsweetened almond milk
• 2 tablespoons arrowroot powder
• 1/2 cup crispy fried onions (store-bought or make your own by baking thinly sliced shallots tossed in almond flour)

Step-by-Step:

1. Preheat oven to 375°F (190°C).
2. Blanch the green beans: Drop them in boiling salted water for 3 minutes, then immediately transfer to an ice bath to stop the cooking. Drain well.
3. In a large skillet, sauté the mushrooms and onion until browned and soft. Add the garlic and cook for one more minute.
4. Whisk the arrowroot powder into the almond milk in a small bowl until smooth. Pour this into the skillet with the mushrooms.
5. Stir constantly until the sauce bubbles and thickens—Season well with salt and pepper.
6. Stir in the blanched green beans. Transfer the mixture to a baking dish.
7. Bake for 20 minutes. Top with the crispy fried onions and bake for another 5-10 minutes until golden brown.

Maple-Glazed Carrots and Parsnips

Roasting brings out the natural sweetness of root vegetables. This is a simple, beautiful side.

What You Need:

• 1 pound carrots, peeled and cut into 2-inch sticks
• 1 pound parsnips, peeled and cut into 2-inch sticks
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme leaves
• Salt and pepper

Step-by-Step:

1. Preheat oven to 400°F (200°C).
2. Toss the carrots and parsnips with olive oil, salt, and pepper on a large baking sheet.
3. Roast for 20 minutes.
4. In a small bowl, whisk the maple syrup and thyme. Drizzle over the vegetables and toss to coat.
5. Return to the oven for 10-15 minutes, until tender and caramelized.

Silky Butternut Squash Soup

This makes an excellent, light appetizer to start the meal. It’s velvety smooth and full of fall flavor.

What You Need:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 1 apple (like a Granny Smith), peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon ground sage
• Pinch of nutmeg
• Salt and pepper
• Topping: Toasted pumpkin seeds

Step-by-Step:

1. Heat a tablespoon of olive oil in a large pot or Dutch oven. Sauté the onion and apple until soft, about 8 minutes.
2. Add the cubed butternut squash, vegetable broth, sage, nutmeg, salt, and pepper.
3. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, until the squash is very tender.
4. Blend the soup using an immersion blender until it’s completely smooth. (You can also carefully blend in batches in a regular blender.)
5. Taste and adjust seasonings. Serve hot, garnished with toasted pumpkin seeds.

Wild Rice Pilaf with Mushrooms

A hearty, nutty-flavored side dish that pairs perfectly with turkey.

What You Need:

• 1 cup wild rice blend
• 2.5 cups vegetable broth
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1/2 cup chopped pecans
• 1/2 cup chopped fresh parsley

Step-by-Step:

1. Cook the wild rice blend according to the package directions, using the vegetable broth instead of water for more flavor.
2. While the rice cooks, heat the olive oil in a skillet. Sauté the mushrooms until golden brown.
3. Once the rice is cooked, fluff it with a fork.
4. Stir in the sautéed mushrooms, toasted pecans, and fresh parsley—season with salt and pepper.

Spiced Sweet Potato Wedges

A simpler, healthier take on sweet potato casserole. No marshmallows needed.

What You Need:

• 3 large sweet potatoes, cut into wedges
• 2 tablespoons avocado oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper

Step-by-Step:

1. Preheat oven to 425°F (220°C).
2. Toss the sweet potato wedges in a large bowl with the oil and spices.
3. Spread in a single layer on a baking sheet. Don’t crowd the pan, or they will steam instead of roast.
4. Roast for 25-30 minutes, flipping once, until crispy on the outside and tender on the inside.

Easy Low-Sugar Cranberry Sauce

This takes 10 minutes and is much better than the canned jelly.

What You Need:

• 12-ounce bag of fresh or frozen cranberries
• 1/2 cup pure maple syrup (or less, to your taste)
• 1/2 cup water
• Zest and juice of 1 orange

Step-by-Step:

1. Add all ingredients to a small saucepan.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for 10-12 minutes. The cranberries will burst and the sauce will thicken.
4. Remove from the heat and let it cool. It will thicken even more as it sits.

Breads & Salads

You need something light and fresh to cut through the meal’s richness.

Simple Almond Flour Biscuits (Gluten-Free)

These are fluffy, buttery, and come together in minutes. Perfect for sopping up that gravy.

What You Need:

• 2 cups blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter (or ghee), cut into cubes
• 1 large egg, whisked

Step-by-Step:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk the almond flour, baking powder, and salt in a bowl.
3. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it looks like coarse crumbs.
4. Stir in the whisked egg until a dough comes together.
5. Drop spoonfuls (6-8 biscuits) onto the prepared baking sheet.
6. Bake for 12-15 minutes, until golden brown on top. Serve warm.

Autumn Harvest Salad

This salad is gorgeous. The bright colors and crisp textures are a welcome addition to the table.

What You Need:

• For the Salad:
  • 5 ounces mixed greens (like arugula or spinach)
  • 1 honeycrisp apple, thinly sliced
  • 1/2 cup toasted walnuts
  • 1/2 cup pomegranate seeds
• For the Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • Salt and pepper

Step-by-Step:

1. In a small jar, combine all the vinaigrette ingredients. Shake well until combined.
2. Add mixed greens, apple slices, walnuts, and pomegranate seeds to a large salad bowl.
3. Just before serving, drizzle with the vinaigrette and toss gently.

Healthy Thanksgiving Desserts That Don’t Disappoint

Yes, you can have dessert! These healthy Thanksgiving recipes for dessert are just as satisfying.

Crustless Pumpkin Pie

You get all the creamy, spiced pumpkin filling you love without the heavy crust.

What You Need:

• 1 can (15 ounces) pumpkin puree (not pie filling)
• 2 large eggs
• 1/2 cup full-fat coconut milk (from a can)
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1.5 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Step-by-Step:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a large bowl, whisk together all ingredients until completely smooth.
3. Pour the mixture into the prepared pie dish.
4. Bake for 50-60 minutes, until the center is set (it should have a slight jiggle).
5. Let it cool completely, then chill in the fridge for at least 2 hours before serving.

Cinnamon-Baked Apples

This is dessert at its simplest. Your whole house will smell incredible.

What You Need:

• 4 large, firm apples (like Honeycrisp)
• 1/4 cup chopped walnuts or pecans
• 1/4 cup raisins or dried cranberries
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1/2 cup hot water or apple cider

Step-by-Step:

1. Preheat oven to 375°F (190°C).
2. Core the apples, leaving the bottom intact to create a “cup.”
3. Mix the nuts, raisins, cinnamon, and maple syrup in a small bowl.
4. Stuff this mixture tightly into the cored apples.
5. Place the apples in a small baking dish. Pour the hot water or cider into the bottom of the dish.
6. Bake for 30-45 minutes, until the apples are tender.

Rich Chocolate Avocado Mousse

For the chocolate lovers. This is shockingly rich, creamy, and dairy-free.

What You Need:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup pure maple syrup
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step:

1. Place all ingredients into a food processor or high-speed blender.
2. Blend high for 1-2 minutes, scraping down the sides as needed, until the mousse is perfectly smooth.
3. Taste and add more maple syrup if you like it sweeter.
4. Spoon into individual serving dishes and chill for at least 30 minutes before serving.

Mini Pecan Pie Tarts

Portion control is everything! These are sweetened with maple syrup and are just two bites of bliss.

What You Need:

• For the Crust: 1.5 cups almond flour, 2 tablespoons melted coconut oil
• For the Filling: 1 cup chopped pecans, 1/4 cup maple syrup, 1 egg, 1 tablespoon melted coconut oil, 1 teaspoon vanilla

Step-by-Step:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. Mix the almond flour and melted coconut oil to form a crust dough. Press a small amount into the bottom and sides of each mini muffin cup.
3. Whisk the egg, maple syrup, melted coconut oil, and vanilla separately. Stir in the chopped pecans.
4. Spoon the filling evenly into each crust.
5. Bake for 15-20 minutes, until the filling is set and the crust is golden.

Pumpkin Spice Energy Balls

A perfect little treat to have with coffee after the big meal. No baking required!

What You Need:

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1/2 cup nut butter (almond or cashew)
• 1/3 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 cup mix-ins (like mini chocolate chips or hemp seeds)

Step-by-Step:

1. In a bowl, combine all ingredients and mix well. The “dough” should be sticky.
2. Chill the mixture in the fridge for 20 minutes to make it easier to handle.
3. Roll the dough into 1-inch balls.
4. Store in an airtight container in the refrigerator.

Your Healthy Thanksgiving Game Plan

A successful, stress-free holiday is all about the plan.

• Prep Ahead: You can make the cranberry sauce, the salad dressing, and the energy balls up to three days in advance. The day before, chop all your veggies (onions, celery, carrots).
• Read the Recipes: Read through every recipe you plan to make. Make your grocery list. Check your oven space and cooking times.
• Hydrate: Don’t forget to drink water! It’s easy to forget when you’re busy cooking.
• Focus on Flavor: Use all the fresh herbs. They make a huge difference and are the key to healthy Thanksgiving recipes.
• Don’t Stress—this is supposed to be fun! Your meal doesn’t have to be perfect; it just has to be made with love.

Conclusion: A New Kind of Thanksgiving Feast

I truly hope this list of Healthy Thanksgiving Recipes helps you create a memorable and nourishing meal. You don’t have to choose between feeling good and enjoying your favorite holiday—you can absolutely have both!

This year, you can fill your plate with vibrant, delicious food and feel energized and light afterward. Now, that is something to be genuinely thankful for. Happy Thanksgiving!