3 Healthy Hors D'oeuvres For Any Holiday Party

Photo: Courtesy of Crunchy Radish.
By Miranda Hammer
Holiday parties are in full swing. Set a new standard this season with some healthy and nourishing cockatil fare that will leave your partygoers feeling light and satisfied.
Start off the party with bowls of these spicy and sweet nuts.
Maple Chipotle Roasted Nuts
Recipe adapted from Ina Garten
2 tbsp vegetable oil
3 cups raw unsalted cashews
2 cups raw unsalted walnut halves
2 cups raw unsalted pecan halves
1/2 cup whole almonds
1/3 cup pure maple syrup
2 tbsp maple sugar or light brown sugar
3 tbsp freshly squeezed orange juice
1 tbsp chipotle powder
1/2 tsp dried lemon peel
1/4 tsp ginger powder
4 tbsp minced fresh rosemary leaves
Salt to taste
Combine nuts, oil, maple syrup, sugar, juice, and spices on a parchment paper-lined sheet pan. Toss to combine. Top with two tablespoons minced rosemary and a light dusting of salt. Spread nuts out evenly and roast at 350°F for 25 minutes. Stir nuts every 10 minutes. Remove from oven, finish with remaining rosemary, and toss again. Serve warm or at room temperature. Nuts can be stored in airtight containers or packaged in mason jars or small bags as gifts.
Photo: Courtesy of Crunchy Radish.
Trade in basic shrimp cocktail for these spicy roasted shrimp with cooling tzatziki.
Spicy Roasted Shrimp with Tzatziki
Serves 4
For Spicy Shrimp
12 wild medium-sized shrimp, shelled with tail remaining, de-veined
3 cloves garlic, minced
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp dried oregano
1 tsp ground mustard powder
1 tsp salt
3/4 cup olive oil
1/3 cup lemon juice
For Tzatziki
1 1/2 cups non-fat Greek yogurt
1 clove garlic, minced
1 cucumber, unpeeled, seeded, and minced
Juice of 1 lemon
1 tbsp white balsamic vinegar
2 tbsps dill, chopped
1/4 tsp salt
For Spicy Shrimp
Combine garlic, spices, salt, olive oil, and lemon juice in a bowl. Add shrimp. Cover, chill, and marinate for 2-3 hours.
Remove shrimp from marinade and place on a parchment paper-lined sheet pan. Roast shrimp for 2 1/2 minutes a side at 350°F. Serve with tzatziki for dipping.
For Tzatziki
Combine all ingredients in a bowl and serve with spicy shrimp and/or crudities.
Photo: Courtesy of Crunchy Radish.
Bored of bruschetta? Try this pumpkin crostini with a kick.
Pumpkin Crostini
2 cups pumpkin, peeled, seeded, and cut into 1-inch cubes
1 tbsp honey
1/2 tsp chili flakes
6 sage leaves, ribboned
10 raw walnuts, roughly chopped
1/2 tsp salt
1/2 tbsp coconut oil, melted or vegetable oil
1 tsp olive oil
6- 1 1/2 inch thick slices walnut raisin bread
Toss pumpkin, honey, chili flakes, sage, walnuts, salt, and coconut oil on a parchment paper lined sheet pan. Spread pumpkin mixture out evenly and roast for 25 minutes, tossing halfway through. While the pumpkin roasts, brush bread with olive oil and toast in the oven until lightly crisp. Allow pumpkin mixture to cool to room temperature. Scoop pumpkin mixture on toasted bread and serve.

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