Many moons ago, I lived in Murfreesboro, TN. Home of my alma mater, Middle Tennessee State University, I have so many fond memories of life in that town. My girlfriends and I spent time all over that town and when we could afford it, we loved a dinner out.
In the mid-90s, the food scene was quite a bit different… so, it was common to find ourselves at the chain restaurants in town. One of our favorite spots was O’Charley’s, and my friend Mary and I used to love to go there for their veggie steamer. Far from a vegetarian yet always watching what I was eating, I loved this dish. It paired bright steamed veggies with a tangy horseradish dip. Of course, we paired this dish with their yeasty, buttery rolls. At least the veggies were a good idea!
Getting a little nostalgic this weekend, I decided to whip up an at-home version of our favorite meal from back in the day.
The flavors certainly brought back the memories! While the original version included a rice pilaf, I chose to just add extra veggies. I used my rice cooker/steamer to prepare the veggies (the first time I’ve used it for steaming!) and whipped up the sauce. Dinner came together in minutes!
Of note, this dish also pairs lovely with the movie The Choice by Nicholas Sparks. I watched it Saturday night while eating it… and the movie was so good! I love a good sappy love story, after all.
Veggie Steamer with Tangy Horseradish Dipping Sauce
Inspired by O’Charley’s
1 cup cauliflower florets
1 cup broccoli florets
1 cup baby carrots
1 small red potato, sliced
2 Tbsp. lite thousand island dressing
1 1/2 tsp. prepared horseradish
1. Prepare your veggies in a steamer. I split the veggies into two batches due to the volume. Note: If you’ve never steamed veggies, here’s a link to some ideas on how to do it without a steamer.
2. Whisk together your horseradish and dressing. Note: Taste test the sauce, and add more horseradish if you’re looking for more zing!
3. Arrange your veggies on a pretty plate, with the sauce in a small ramekin. Dip and enjoy!
Per entire recipe serving:
CAL 253; FAT 1g; SAT FAT 0g; CARBS 55g; PROT 7g; FIB 7g; SUG 12g
WW Points+: 6; WW Smart Points: 8