I don’t know about you, but I need a post-Thanksgiving break from latkes and stuffing and pie and other indulgences. So, we got back to town and stocked the fridge with goodies of a greener variety.
Our first choice was the highly controversial Brussels Sprouts. So strong is my dad’s disgust with the mini cabbages that said he would not eat a Brussels Sprout for $1,000. $1,000! I, on the other hand, stand with the sprouts. Toss them with a bit of olive oil, kosher salt and pepper, roast them in the oven, and proceed to eat them like candy. Ina Garten nailed it with this recipe.
Our second choice was haricots verts, or French green beans. Sounds rather elegant, oui? The key with these is to not overcook them – boil for just 3-4 minutes, and immediately dunk them in ice water. That way, they remain crisp, bright green and beautiful. We used the recipe from the package (below) and it was excellent.
We ate both veggies with some Costco rotisserie chicken, or “rotiss-chick” as we like to call it, to save syls.
What’s your Thanksgiving detox plan?
Until We Eat Again,
Two Happy Cooks