I was assigned “green vegetable” - what would you bring?

[Anonymous]

My question got buried in the main thread.

What green vegetable are you making?

One year I was specifically assigned salad and although I made an elaborate one people barely touched it because of all the other tasty options - I don’t blame them.

I was planning to make traditional green bean casserole this year but will they look down on it? I was also looking at Brussels sprouts ideas but keep in mind that I need to make the dish at my house and drive it an hour away. I think I will be able to warm it up but I doubt there would be oven or stove space available to actually cook something there.

Thanks.

[Anonymous]

Just make green bean casserole

[Anonymous]

I would either do a simple dish of roasted green beans, or a Brussels sprouts dish with bacon and balsamic/maple glaze

[Anonymous]

I would make a massive, delicious salad. But that's me!!! i have some amazing salad recipes so I know everyone would love it

[Anonymous]

Carla Hall’s peas are my go too.

https://www.thebittenword.com/thebittenword/2014/04/carla-halls-last-supper-buttered-tarragon-peas.html

[Anonymous]

Roasted Brussels. I prefer a more classic balsamic glaze, but my cousin covers his in cheese to be sure it is enticing.

[Anonymous]

Brussels

Even you slice them, they roast faster and get more crispy bits.

[Anonymous]

How well do you know the group? If it’s family and you know they like casserole dishes, I think green bean casserole is fine. If you don’t know what people like but it’s a big group and yours is one of many vegetable dishes, I think green bean casserole is fine too. Otherwise, I would bring something simpler like green beans tossed with lemon and herbs, or roasted Brussels sprouts. Those can be rewarmed in the microwave when you get there.

[Anonymous]

I would go with brussels sprouts. I am a big salad eater but on TG, it just takes up too much real estate on my plate. My goal is always not to go back for seconds. If there are vegetarians in the group, be sure not to use anything that would make it unacceptable like chicken broth etc.

[Anonymous]

brussel sprouts will travel well.

but I would probably make a green salad because I like salad.

[Anonymous]

- Brussels
- asparagus
- cucumber salad
- spinach + walnut + strawberry salad
- collard greens

[Anonymous]

Blanch green beans
toast almond slices

toss with olive oil, red wine vinegar, salt and pepper

Serve at room temperature.

[Anonymous]

OP here. If I do roasted Brussels sprouts, I just make them completely at home and put them briefly in the oven before dinner to warm them? I’m guessing we will be asked to arrive an hour or two before dinner is actually served.

[Anonymous]

Anonymous wrote:OP here. If I do roasted Brussels sprouts, I just make them completely at home and put them briefly in the oven before dinner to warm them? I’m guessing we will be asked to arrive an hour or two before dinner is actually served.

They're usually okay a little cold too. I wouldn't count on any oven time as the oven is likely being used by the host.

Roasted asparagus is fine cold too.

[Anonymous]

Anonymous wrote:Blanch green beans
toast almond slices

toss with olive oil, red wine vinegar, salt and pepper

Serve at room temperature.

+1 a classic, and the safest choice. Most have moved away from ultra processed dishes like green bean casserole. No-one in my family would eat it.