This year, my wonderful son, Tim, and his perfect wife, Kim, are hosting Thanksgiving, and they've given me the list of sides to bring. There is nothing I can do to change my recipe for herbed nibbles, little bites of bread oozing with butter. I would rather not make the recipe than try to make it healthy. But the vegetables -- here's where I can make some changes.
I love my recipe for Brussels Sprouts with Chestnuts, but when I analyzed the ingredients, I decided it does not fit into my new way of eating. The recipe I have chosen to make is from "Vegetarian Times Complete Cookbook," by the Editors of Vegetarian Times, and each serving has merely 36 calories. It serves 15, which makes it a perfect addition to a large Thanksgiving gathering.
I found the lemon an interesting addition to Brussels Sprouts a la Grecque, providing the perfect balance with the sweetness of the sprouts. For traveling, I will cook the Brussels sprouts, combine the vinaigrette, and transport them separately. Just before serving, the sprouts will go into the microwave for a quick warming, and then be tossed with the lemon sauce. The pimiento is optional, but I think it adds a nice taste touch, plus it looks festive.
BRUSSELS SPROUTS A LA GRECQUE
4 cups water
3 lbs. Brussels sprouts
3 tsp. red wine vinegar
2 tsp. lemon zest
Juice of 1 lemon
Salt and freshly ground black pepper to taste
1/3 cup chopped parsley
1/4 cup pimiento, optional
- In a large pot, bring the water to a boil and add the Brussels sprouts. Cover and cook until just barely tender, about 7 minutes.
- Whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsley and pimiento in a small bowl.
- Drain the Brussels sprouts and transfer them to a serving fish. Toss with the lemon mixture.
- Makes 15 servings. Per serving: 36 calories; .3g fat; 7g carbohydrates; no cholesterol; 91mg sodium; 3g fiber.