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Favorite Green Vege to serve with TG Dinner

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RenoRed Nov 18, 2006 05:10 PM

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. SweetPhyl RE: RenoRed Nov 18, 2006 05:55 PM

    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
      NYchowcook RE: SweetPhyl Nov 21, 2006 10:40 AM

      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. p
      ptrefler RE: RenoRed Nov 18, 2006 06:00 PM

      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. g
        ghbrooklyn RE: RenoRed Nov 18, 2006 06:04 PM

        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. Robert Lauriston RE: RenoRed Nov 18, 2006 06:18 PM

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

          1. s
            SarahEats RE: RenoRed Nov 18, 2006 06:33 PM

            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.

            1. l
              lanirk RE: RenoRed Nov 18, 2006 06:51 PM

              pan roasted brussel sprouts w/chestnuts and brown butter

              1 Reply
              1. re: lanirk
                Michele4466 RE: lanirk Nov 21, 2006 11:32 AM

                It sounds pretty straight forward but can you please post your recipe....This sounds IDEAL!

                Thanks, Michele

              2. OCEllen RE: RenoRed Nov 18, 2006 06:59 PM

                Steam the brussel sprouts briefly then roast them and serve with hollandaise sauce - if you like it extra lemony add some zest not just juice. Have made this for holiday dinners and even those who dislike bs's have eaten them!

                1. wowimadog RE: RenoRed Nov 21, 2006 03:18 AM

                  on last saturday's thanksgiving episode of kcrw's radio show "good food," chef mary sue milliken (border grill/ciudad) suggested a simple preparation of brussels sprouts that even has her kids eating them. she appears in the first five minutes of the show on laura avery's market report.

                  first, clean the sprouts well to get out any "visiting" aphids. slice them in half and shred them finely using your food processor or mandoline. toss them in a warmed wide skillet with 1/2 butter, 1/2 olive oil and sautée quickly with a bit of salt and pepper. add a squeeze of lime at the end.

                  i can't wait to try this since brussels sprouts are in season and available at the farmers' market right now.

                  18 november 2006 episode:
                  http://tinyurl.com/tqhvy

                  1. bitsubeats RE: RenoRed Nov 21, 2006 04:01 AM

                    I wonder if there are any chowhounders out there that make the traditional green bean casserole? You know with the can of green beans, campbells mushroom soup, and french's onions. ewww

                    One year I did green beans tossed with crumbled goat cheese. That was delicious.

                    This year I am doing green beans with caramelized shallots and thyme. I haven't decided if I am going to crumble bacon over it or not ( I probably will).

                    another great "green" veggie dish is one that my grandmother makes. Its so easy, simmer fresh lima beans and fresh corn in some butter and add salt. Delicious

                    1 Reply
                    1. re: bitsubeats
                      Robert Lauriston RE: bitsubeats Nov 21, 2006 08:57 PM

                      Green bean casserole has its own topic (the original poster here asked for anything but):

                      http://www.chowhound.com/topics/343761

                    2. Will Owen RE: RenoRed Nov 21, 2006 04:50 AM

                      I'm a Brussels sprouts guy - my favorite TG method is to steam them to the crunchy-tender stage, then finish them up by sauteeing with some chopped good bacon and then covering tightly and braising until floppy-tender. That's still too raw for my papa-in-law, though - this year HE'S bringing the sprouts, which he will cook to mush. Oh, well, it's once a year...

                      1 Reply
                      1. re: Will Owen
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                        Felixnot RE: Will Owen Nov 21, 2006 08:11 PM

                        that's the brussel sprout recipe I use and it's my husband's favorite. I also make creamed spinach, which is my favorite.

                      2. l
                        lindaramona RE: RenoRed Nov 21, 2006 04:59 AM

                        I love fresh frenched green beans, lightly cooked-with a sprinkle of buttery good last minute sauteed chopped pecans and a little seasoned salt, pepper. Easy and good!

                        1 Reply
                        1. re: lindaramona
                          h
                          Hungry Celeste RE: lindaramona Nov 21, 2006 02:38 PM

                          Frenched green beans, but slow cooked with onion, garlic, bacon & a few quartered, peeled small potatoes in the mix. Only not this year--it's speckled butter beans & a big green salad.

                        2. s
                          susan1353 RE: RenoRed Nov 21, 2006 02:18 PM

                          Brussels Sprouts and Pearl Onions in Horseradish Cream Sauce. Easy and delicious.

                          http://www.epicurious.com/recipes/rec...

                          1. macca RE: RenoRed Nov 21, 2006 02:21 PM

                            Love them too- and I add a bit of lemon juice.

                            1. a
                              abseygale RE: RenoRed Nov 21, 2006 02:33 PM

                              Green beans steamed then sauted in anchovy butter.

                              1. Infomaniac RE: RenoRed Nov 21, 2006 02:47 PM

                                Broccoli souffle and stewed okra & tomato's.

                                1. prunefeet RE: RenoRed Nov 21, 2006 08:13 PM

                                  I'm making broccoli raab this year, I think it will be a good foil for all the rich food. Blanched and then sauteed with garlic, red pepper flakes and lemon zest.

                                  1 Reply
                                  1. re: prunefeet
                                    Robert Lauriston RE: prunefeet Nov 21, 2006 08:59 PM

                                    I'm doing broccoli rabe with bacon, onions, and fresh red jalapenos.

                                  2. Amuse Bouches RE: RenoRed Nov 21, 2006 08:37 PM

                                    I make Nigella Lawson's Brussels Sprouts with Pancetta and Chestnuts every year. Or every year since the recipe came out, which is maybe only two years.
                                    The recipe is here:

                                    http://www.foodtv.ca/recipes/recipede...

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