Vegetables shift to center of the plate

LongHorn Steak House went decades without serving so much as one Brussels sprout. Nor, for that matter, a slice of butternut squash.

But this year, its new Brussels Sprouts Au Gratin has emerged as its most popular side dish. In January, when it plans to roll out butternut squash risotto, "I guarantee you we'll be the largest seller of butternut squash in the country," boasts executive chef Kurt Hankins.

Huh? A 32-year-old steakhouse chain becoming a paragon of vegetables?

In fact, it has little choice. Americans are eating — make that, demanding — fresh veggies at the one place no one expected them to: the restaurant. Gone are the days when meat 'n' potatoes basked in all the menu glory and an indistinguishable medley of peas, carrots and green beans were pushed to the wee corner of the plate. When Americans go out to eat — when most folks prefer to splurge — they're increasingly splurging with vegetables.

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