Turn to simple, vibrant veggie sides to add color and texture to your holiday meal. The sprout, the bean, and the bitter green: the fresh flavors of green vegetables are an essential part of the Thanksgiving plate. But don't stop with just green veggies, try caramelized winter squash or crisp beans, citrus-flecked salad or a showstopping whole cauliflower. Potatoes shouldn't be the only veggies to get real estate on the Thanksgiving dinner table.
"I can't believe green bean casserole is light!"
Our version certainly is, and it has none of the mush sometimes found in the classic American dish. On Turkey Day, you almost can't have too many vegetable side dishes, starting with those little green cruciferous Brussels sprouts. Do cook more than one; it will encourage your table of eaters to fill their plates with lower-calorie vegetables instead of high-calorie stuffing, carbs, and desserts. The next day, use any leftovers to make a hash or easy roasted vegetable quiche. Or whir them up in a roasting vegetable soup with some stock you make from your turkey bones.