As I looked out over the bounteous spread at Thanksgiving this year, I saw all the colors of fall and winter: red, orange, yellow, brown, and white. But there was a distinct lack of green.
Oh, OK, there was a green bean dish on the table, but it was the baked one topped with fried onions, and we can all agree that it doesn't count as a green vegetable, right?
The turkey and all the starches were delicious, but they weighed heavily in my stomach. For December's holiday gatherings, I wanted to put some green on the table, to add color, vitamins, and fiber.
When I tested the first recipe, for roasted Brussels sprouts, my sprouts ended up a little more brown than green in color. I had small sprouts, and left them in a little long. If you're a more attentive roaster than I was, you'll end up with a greener dish than I did.
