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Nov 18, 2006 05:10 PM

Favorite Green Vege to serve with TG Dinner

Looking to serve a vege...maybe roasted brussel sprouts. But got to wondering what other favor. PLEASE NO GREEN BEEN CASSEROLES! Since I have never fixed "roasted sprouts"...are they to dry? Can you toss them in some sort of sauce afterward?

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  1. We never have Thanksgiving without collard greensc cooked over low heart for several hours with a hog jowl, a little sugar and some apple cider vinegar. Deelish and oh so Southern!

    1 Reply
    1. re: SweetPhyl

      I really like collards. Perhaps being a northerner, I cook on the stove (handy, no oven interference) with sauteed bacon or pancetta, onion, a little garlic, and steeped in chicken broth. Very easy and forgiving.
      I like that it's a harvest food -- seasonal.

    2. I am having swiss chard sauteed in olive oil, garlic, salt and pepper - it tastes wonderful and is really beautiful. I am also doing sugar snap peas with shitake mushrooms sauteed in butter and little soy sauce - seasoned with pepper and garlic. Also excellent - you can do them ahead and head them up if you undercook the peas. Snowpeas work well too. You can easily roast brussel sprouts - my friend uses high heat with a little olive oil, salt and pepper and yes you could put a sauce on them - and no, if done properly they don't dry out. Make sure they are really fresh though or they smell and taste awful.

      1. no, roasted brussels are not too dry, but I usually toss them with a little vinegar, a little sugar or maple syrup, and some bacon. They have a lot of moisture in their leaves, and if you roast them whole or only cut them in half, they retain most of it during cooking.
        Collards are great too, cooked as above or cut small and stir fried. This works great with kale too - and these greens help with digestion, which is nice on T-day.
        I love green beans on thanksgiving - we usually have both green beans and brussels sprouts. The green beans are made very simply - steamed, then dressed with a little lemon juice and butter(or olive oil) and maybe some toasted almonds or another nut. It's a nice light side to balance the weight of most everything else in a TG dinner, especially if you're not having a green salad.

        1. Mixed greens (kale, chard, mustard, beet, whatever) sauteed with bacon or andouille, onions, and chiles.

          1. We always have steamed green beans with butter for our TG dinner, but I thought I'd recommend roasted broccoli. It gets nice and nutty in the oven and the tops get crispy. When I make it I toss the broccoli florets with some olive oil, minced garlic, salt, pepper and a few shakes of chili powder and roast at 400 degrees for about 15-20 minutes. You could also add in cauliflower for some variety. Both are excellent roasted.