High-Fiber Dinner Recipes

These super-crispy and browned air-fryer Brussels sprouts with sweet onions and salty bacon--all amped up with bright lemon juice--are sure to be a hit, whether you serve them for a weeknight side dish or as part of your holiday spread for Thanksgiving. This recipe makes enough to serve eight but is easily halved, though once you taste it you may well want a double serving. And if you prefer a vegetarian side, simply omit the bacon.

Making this your best Hanukkah dish starts with choosing the right ingredients, such as the potatoes (russets are tops for their high starch and low moisture content). We've also found that a small amount of baking powder makes them lighter and airier than using eggs alone. Finishing these baked latkes in the oven ensures they come out hot and crispy.

Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewel­like finish.

This homemade stuffing recipe is special because it comes complete with a sausage-making lesson from the Sausage King himself, author and famed business owner Bruce Aidells.

These roasted smashed potatoes show off all the goodness of russets: fluffy insides surrounded by shatteringly crisp skin. The easy horseradish sauce topping adds a delicious flavor boost.

A tangy Indian-spiced cranberry chutney is a flavorful way to perk up simple roasted winter squash.

Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing. A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.

This healthy homemade pizza for two is small enough that it can be made in the toaster oven, if your toaster oven has a "broil" function.

Fish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.

Precooked polenta makes this savory healthy breakfast a breeze. Serving the easy poached eggs on a bed of arugula is a wonderful way to get a head start on your daily vegetable intake.

Nutty toasted almonds combine with cilantro in a simple pesto that tops tender roasted sweet potato wedges. A squeeze of lime adds brightness and character.

Sweet potatoes pair wonderfully with this simple chili recipe. Add one more chipotle pepper if you want to spice up this healthy sweet potato recipe.

Try this creative, delicious way to use up your Thanksgiving leftovers. This recipe shows you how to make tostada shells from corn tortillas. Think of a tostada as an open-face taco: a crispy corn tortilla smothered in toppings.

Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge. This healthy butternut squash soup would be a wonderful starter for your Thanksgiving meal.

Swapping in cauliflower rice can help create a lower-carb holiday side. To ensure a perfect texture, wild rice and riced cauliflower are cooked separately and then combined.

Cooking bacon and green beans on a sheet pan together simplifies holiday meal prep. Red-wine vinegar and lemon juice provide a balanced, bright flavor.

Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.

This colorful gratin dish livens up any holiday plate. Creamy melted Gruyère is comforting, while a blend of cumin, nutmeg, and cayenne pepper lends a warm, spicy note.

In this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don't have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals--they'd be a great addition to your Thanksgiving dinner.

Chicken Parm gets a fun low-carb and gluten-free twist with these cheesy stuffed peppers with chicken and quinoa. Serve with a salad for a healthy dinner that's easy to prep too.