This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. “It’s great with almost any entree.”
TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. —Tangee Zayas-Thaler
Silver Lake, Ohio
Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. —Tammy Landry, Saucier, Mississippi