Green Veggie recipe

My Aunt is hosting Thanksgiving and requested that we bring a "Green Vegetable" dish.

I was going to do the traditional green-bean casserole, but wanted to see if you guys had any other ideas?

TIA!

Re: Green Veggie recipe

Sauteed Brussels Sprouts

1/2 pound Brussels sprouts, washed, halved
1 tablespoon extra virgin olive oil
3 tablespoons butter
1/4 cup dry white wine
1 tablespoon fresh grated ginger (NOT powdered)
1 teaspoon garlic
1/2 cup chicken stock or water
salt and pepper to taste
1/4 cup fresh grated Parmesan cheese

Carefully and thinly slice the Brussels sprouts from the top to the core-ends. If the Brussels sprouts appear gritty, wash in cold water and drain well; set aside.

Preheat a 10-inch saute pan over medium heat 3 minutes. Add olive oil and then butter. Add sprouts after 1 minute and stir until thoroughly coated with butter and oil.

Saute over high heat about 3 minutes, stirring frequently so Brussels sprouts do not scorch. Add the wine and reduce slightly. Add ginger and garlic. Saute 2 minutes.

Add chicken stock and salt and pepper and cook until sprouts are tender-crunchy or to desired doneness.

To reheat:
Sprinkle with Parmesan cheese and bake at 325 until warm.


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Roasted Green Beans

1 pound green beans, trimmed
1/3 cup sliced almonds
1/4 tablespoon Garlic Powder
1 tablespoon canola oil
1 pinch salt and ground black pepper

DIRECTIONS
Preheat oven to 375 degrees F. Toast sliced almonds in oven or toaster until fragrant and slightly golden, about 2-3 minutes. Toss green beans with oil, garlic powder, and almonds. Spread out on rimmed cookie sheet and roast for about 10 minutes or until beans are tender. Season with salt and pepper.


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Italian Broccoli Casserole

Two 10 ounce packages of frozen cut broccoli
2 eggs, beaten
1 can condensed Cheddar cheese soup
1/2 teaspoon of dried oregano, crushed
One 8 ounce can of stewed tomatoes, cut up
3 tablespoons of grated Parmesan cheese

Cook frozen broccoli in unsalted boiling water, 5-7 minutes or until broccoli is tender; drain well. Combine eggs, Cheddar cheese soup and crushed oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable cheese mixture into a 10 x 6 x 2 inch baking dish; sprinkle with the Parmesan cheese. Bake the casserole, uncovered in 350ºF. oven for about 30 minutes or until heated completely through. Makes 6-8 servings.