With Christmas around the corner, a good way to keep ourselves from over-indulging is to balance hearty holiday foods with light and festive side dishes. Adjusting recipes to swap in healthier ingredients allows us to enjoy classic favorites while adding nutrition and lowering caloric intake.

Here are a few healthful and tasty sides to serve at your next party.

RIGATONI PASTA WITH BRUSSELS SPROUTS
2 teaspoons unsalted butter
1/4 cup panko
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup vegetable broth
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme
Kosher salt and freshly ground black pepper, to taste
8 ounces rigatoni pasta, cooked according to package directions
1 ounce (about 1/4 cup) Parmesan cheese, shaved 1 tablespoon toasted pine nuts

In small skillet over medium heat, melt butter. Swirl to coat. Add panko and cook 3 minutes or until browned, stirring frequently. Set aside.

Heat large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add Brussels sprouts; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and Brussels sprouts are lightly browned.

Add broth, lemon zest and juice, thyme, salt and pepper. Cover and cook 2 minutes or until Brussels sprouts are crisp-tender.

Add vegetable mixture to pasta; toss well. Sprinkle with cheese, pine nuts and panko. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 380 calories, 11 g fat, 3.5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 57 g carbohydrate, 5 g fiber, 6 g sugar, 14 g protein

ROOT VEGETABLE GRATIN
3 pounds assorted root vegetables, peeled and cut into 1/8-inch-thick slices
2 tablespoons extra-virgin olive oil, divided
1 cup thinly sliced shallots
1-1/3 cups low-fat milk, divided
3 tablespoons flour
1 cup finely shredded Gruyere cheese, divided
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup fresh whole-wheat breadcrumbs

Heat oven to 400 degrees. Coat 9-by-13-inch baking dish with cooking spray. Set aside.

In large pot of boiling water, cook vegetables until barely tender, about 5 minutes. Drain.

In medium pan over medium, heat 1 tablespoon oil. Add shallots and cook, stirring occasionally, until light brown, 3-4 minutes. Add 1 cup milk and bring to a simmer.

In bowl, combine flour and remaining 1/3 cup milk to make a smooth paste; stir into the hot milk and cook, whisking constantly, until sauce bubbles and thickens, 1 to 2 minutes.

Remove from heat. Stir in 1/2 cup cheese, thyme, salt and pepper.

In bowl, combine breadcrumbs, remaining cheese and remaining oil.

In prepared baking dish, layer vegetable slices, then cover with cheese sauce. Top with breadcrumb mixture.

Bake until bubbling and top is golden brown, 30 to 40 minutes. Cool 10 minutes before serving. Serves 8.

Approximate nutritional information, per serving (based on carrots, yam, and beets): 220 calories, 9 g fat, 3.5 g saturated fat, 20 mg cholesterol, 350 mg sodium, 28 g carbohydrate, 5 g fiber, 12 g sugar, 9 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.