The following post was written by New York-based trainer David Kirsch.
Earlier this week, I shared with you my fat-saving tips in David Kirsch’s Thanksgiving Makeover. And while you are putting the touches onto your turkey day menu, I’ve got a two side dishes for you to try.
To check out DK's sweet potato chips and his green bean recipe keep on reading!
2 sweet potatoes
1/4 cup olive oil
1/4 tsp grated nutmeg
small bunch chives, chopped, to serve.
- Preheat oven to 350F.
- Cut the potatoes into wafer-thin slices — a mandolin is best for this.
- Put the oil in a large bowl and whisk in the nutmeg and fresh black pepper. Add the potato slices and toss to coat.
- Spread the potato slices out in single layers on 2-3 large cookie sheets. Roast for 8 minutes, then turn over and roast for a further 8-10 minutes, until golden and crisp.
- Transfer to trays lined with kitchen paper and blot any excess oil, then sprinkle with a little crushed sea salt and chopped chives before serving.
- Side Dishes
- North American
1 pound haricot verts, trimmed
2 shallots, thinly sliced
2 Tablespoon olive oil
1/4 cup slivered almonds
- Preheat oven to 450F.
- Blanch the beans in a large pan of boiling water for 1 minute, drain and shock by immediately plunging them into a bowl of ice water. Drain and pat dry with kitchen paper.
- Put the beans in a large bowl with the shallots and olive oil and toss together. Lay the beans on a large cookie sheet and scatter over the shallots.
- Roast for 15 minutes, until the beans are tender and the shallots are soft. Sprinkle over the almonds and roast for a further 1-2 minutes, to toast the almonds.
- Side Dishes
For more tips, recipes, and workouts, be sure to check out all of David's posts here on FitSugar.
Flickr User Pictures from Heather