DAVID KIRSCH IN A NEW YORK MINUTE

Want to know my tricks for creating the perfect Thanksgiving sides? From steamed broccoli and brussel sprouts to roasted sweet potatoes, you’ll savor the flavor and enjoy rich nutrition with these cooking strategies:

Steaming:

One of the best way to cook veggies, steaming helps to seal in the vegetables’ natural taste and nutritional content and requires no added fat. To steam them, bring an inch or two of water to boil in a large pot over high heat. While you wait for the water to boil, wash, trim, and chop your veggies. Cut the veggies uniformly; this will ensure they cook evenly. Place a bamboo steamer rack over the pot and your veggies on the steamer rack. Steam for one to three minutes, checking them for doneness frequently.

Sautéing:

To sauté your veggies, spray a nonstick skillet with olive oil cooking spray. Add a teaspoon of olive oil, and place the skillet over medium high-heat. Add one tablespoon of finely chopped garlic and sauté, stirring frequently until golden. Add the veggies to the pan. Sprinkle the veggies with freshly ground black pepper and half a teaspoon of crushed red pepper flakes, and stir for approximately two minutes.

Roasting:

Preheat the oven to 400ºF. Place the vegetable on large piece of foil. Sprinkle with lemon juice, chives, salt or pepper- depending upon your preference for flavor. Fold up foil to enclose the ingredients, and place on a baking sheet. Bake for 30 minutes, until the Brussels sprouts are cooked through and lightly browned. Remove from the foil packet immediate and serve.

Julienning Herbs:

Salads, entrees, and soups all look more appetizing with a garnish of julienned large-leaf herbs such as basil and mint. To julienne large-large herbs, stack the leaves, then roll them up like a cigar. Slice crosswise across the cigar to make thin strips.

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