Are you willing to share the recipe for your best or favorite holiday vegetable dish?

make some sort of mexican dish with lots of beans. you can include celery, peppers, tomatoes, corn, etc… the settlers also colonized mexico, so why not.

Your dish sounds terrific! You should post that recipe : ) Maybe you could do something simpler to contrast the gourmet bent of the first dish. This is something we usually do for Christmas, since it looks so festive, but it would do on any day – and it could not be easier:

Red, Green, Yellow and Orange Peppers, cut in strips sauteed with mushrooms, onions and garlic. Yummy, too.

@augustlan Mine is from Silver Palate Good Times Cookbook. Here’s a link to it. I have modified it a bit over the years, because it’s awfully rich, but it great just as written.

Would not be second most requested dish in my family: Corn Pudding
4 eggs
1–1/2 cups milk
1–1/2 cups heavy cream
2 tablespoons butter, melted
4 cups corn (I use frozen, thawed )
1/3 cup green onions, minced
1/4 cups flour
4–5 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

In a bowl, whisk eggs. Add milk and cream, then add butter.

In another bowl, put 4 cups corn and green onion. Coat the corn with flour, sugar salt and pepper. Add corn mixture to egg mixture and stir.

Bake uncovered in a greased casserole at 300 degrees for 1 hour, or until set.
Adapted from Cordonbluegrass

Ratatouille… Delectable!

Stewed eggplant with tomatoes is always great. Just add sesame seeds and saute it like you would mushroom and onions. Add the tomatoes, and you’ll have the perfect vegetable side!

My husband makes really tasty, really simple roasted brussels sprouts. Just cut the sprouts in half, toss them on a cookie sheet with some olive oil, salt and pepper, and roast them in the oven – as hot as you can get it (we do ours at 500 degrees). Stir them every 5 minutes or so, and they’ll be done after about 15 minutes – you can tell they’re done when the outside leaves get dark brown and crispy.

I never liked brussels sprouts before, but cooking them this way makes them absolutely delicious – really soft and tender on the inside, and crispy on the outside. Yum!

@sdeutsch Never met a brussels sprout I didn’t like. I wil defintiely try this recipe. Last year I did a Barefoot Contessa recipe of brussels sprouts with pancetta and golden raisins. It was fabulous. Another favorite of ours is brussels sprouts with chopped walnuts and crumbled blue cheese.

Twice Baked Sweet Potatoes

3 large sweet potatoes (equiv. of approx. 3 lbs.)
1/4 cup very soft butter
1/3 to 1/2 cup brown or dark brown sugar
1/2 tsp. cinnamon
1 tsp salt
1 tsp vanilla

Bake or microwave sweet potatoes til soft. Chill. Then peel and cut up
potatoes in large mixing bowl. Add other ingredients and beat with
mixer til well whipped. Adjust the sugar to your own taste. Spoon into
buttered casserole dish.
(May refrigerate over night) Bake 300 degrees, covered for 30 min,
then uncovered for 15 min, or until hot all through.
For looks you can sprinkle with cinnamon sugar when you uncover them.

@greylady Yum!

Thank you, Marina. I developed this recipe myself. It is easy to make, and easy to take places (doesn’t spill easily). My mother says it is her favorite, so I like making it for “my part” of the holiday meal.

@Marina – the Barefoot Contessa recipe is actually what turned me on to brussels sprouts in the first place! I’m a vegetarian, so I didn’t actually eat the pancetta, but the way the sprouts tasted after cooking with it, I just fell in love. That’s when my wonderful hubby set out to find a way to cook them that didn’t involve me eating around the meaty bits… =)

I believe I’ve posted before my garlic Parmesan Butternut Squash.