WIC Kitchen: Give a high five to these healthy and tasty Thanksgiving sides

Nov. 13, 2025

By Mary Wade Burnside and Sarah Moore

Green beans and mashed potatoes are popular fare for many families’ Thanksgiving feasts.
But there are so many options when it comes to side dishes. The same can be said for desserts. Apple or pumpkin pie always hit the spot, but for those who want to try something new, or maybe create a dessert bar, WIC Kitchen has a couple of ideas with healthy alternative recipes.
This Shaved Brussels Sprouts Salad is yummy while also keeping with the season’s theme by featuring cranberries, in addition to grated pecorino cheese, chives, pine nuts and more.
And nothing says Thanksgiving dessert like cranberry and cinnamon, which are featured in the Cranberry Crumble Bars.
In addition to being tasty, Brussels sprouts are high in vitamins A, C, E and K. Fiber and other nutrients help support cardiovascular health and manage cholesterol and blood sugar levels.
Cranberries contain compounds called proanthocyanidins that can prevent bacteria from adhering to the walls of the bladder, which helps lower the risk of urinary tract infections.
Antioxidants and anti-inflammatory compounds in cranberries can help reduce the risk of heart disease, and they also can improve gut health by promoting good bacteria, especially for those with diets high in meat, dairy and sugar.
Of course, Thanksgiving is a time to splurge. But adding in healthier options, especially those that can help with digestion, might be very appreciated.
Happy Thanksgiving and enjoy!

Shaved Brussels Sprout Salad
Ingredients:
4 cups shaved Brussels sprouts*
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup fresh lemon juice*
½ cup pine nuts, toasted
⅓ cup dried cranberries*
⅓ cup grated pecorino cheese, optional
⅓ cup chopped chives
Sea salt and freshly ground black pepper
Directions:
Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives and pinches of salt and pepper.
Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

Cranberry Crumble Bars
Ingredients:
1 cup (two sticks) unsalted butter melted
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1½ cups old-fashioned oats*
Pinch salt
2 cups (one can) whole berry cranberry sauce*
Directions:
Preheat oven to 350 degrees F. Line a 9”x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the melted butter, sugars and vanilla and whisk to combine. Mix in the flour, oats and salt and mix together until moistened and combined; mixture will have some large crumbs throughout as well as some dryer parts. Reserve two cups of this mixture.
Press the remainder of the mixture into the bottom of the prepared pan in an even layer. Top with the cranberry sauce and spread out almost to the edges — but keep a 1/4" barrier/edge of the oat mixture closest to the pan as the cranberry sauce will scorch. Top with the crumble.
Bake for 35-45 minutes or until the center and edges appear set and the top is light golden brown. Cool completely, then cut into bars.
*Ingredients with an asterisk next to them are available through Monongalia County Health Department WIC. Call us at 304-598-5181 for more information.