Two fresh ideas for Thanksgiving side dishes from two new cookbooks
Oven-Roasted Brussels Sprouts With Apples, Onions and Crispy Bacon
From “Cooking in Everyday English,” by Todd English (Oxmoor House). You can find chestnut purée in most grocery stores. Serves 6.
Ingredients
2 pounds Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 thick bacon slices, cut into 1/2-inch pieces
1 Gala apple, peeled and chopped (about 1/4 cup)
1/2 medium onion, thinly sliced
1/2 medium lemonChestnut purée (optional)
Directions
Preheat oven to 450 degrees. Remove discolored leaves from Brussels sprouts. Cut off stem ends and cut a shallow X into the bottom of each sprout. Place sprouts in a large bowl. Drizzle with olive oil, salt and pepper, toss to coat. Spread sprouts on a large baking sheet.
Bake at 450 for 20 minutes or until brown and tender, stirring after 10 minutes. Transfer sprouts to a large bowl.
Meanwhile, cook bacon in a large nonstick skillet over medium heat, stirring often, 5 to 6 minutes or until crisp. Remove bacon from skillet with a slotted spoon and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Cook apple and onion in hot drippings over medium heat 10 to 12 minutes or until tender and beginning to brown. Pour apple and onion over Brussels sprouts. Squeeze lemon half over mixture, and sprinkle with bacon; toss gently.
Spoon each serving of Brussels sprouts over about 4 tablespoons of chestnut purée, if desired.
Green Bean Casserole With Crispy Shallots
From “Comfort Food Fix,” by Ellie Krieger (Wiley). This is a lower-calorie, lower-fat take on the Thanksgiving classic. Serves 8.
Ingredients
1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds thin fresh string beans, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups low-fat (1 percent) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 cup finely chopped parsley leaves
1/4 teaspoon ground nutmeg 3/4 teaspoon salt
1/2 teaspoon freshly ground black pepperNonstick cooking spray
Directions
Preheat the oven to 375 degrees. Heat the oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, for 1 minute. Transfer mushroom mixture to a bowl.
Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium-low, whisking occasionally, until thickened, about 10 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, Parmesan cheese, parsley, nutmeg, salt and black pepper.
Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.
Per serving: 150 calories, 6g fat (2g sat fat), 9g protein, 18g carbs, 3g fiber, 18mg cholesterol, 330mg sodium
