Brussels Sprout

Can be prepared in 45 minutes or less.

"I love green vegetables and always make an effort to do something special with them for dinner parties," says Jeanne Thiel Kelley, contributing editor to Bon Appétit. "Brussels sprouts are a Thanksgiving staple at our house, and this year I'm dressing them up with colorful golden beets that I buy at farmers' markets, as well as crunchy turnips and sautéed hazelnuts. For convenience, the vegetables can be cooked a day ahead and then reheated. You can use regular beets instead of golden, but they should be sautéed separately and combined with the other vegetables just before serving, or the beets will turn everything red."

Here's a perfect side dish for the hectic holidays. You can cook the brussels sprouts one day ahead; cool them under cold running water, then drain, cover and refrigerate.

Can be prepared in 45 minutes or less.

Sticky-sweet mall-style bourbon chicken gets a fall makeover.

Brussels sprouts are better with a crunchy Parmesan skirt.

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

This sheet pan dinner taps savory miso mayo for richness and flavor—as a coating for roast chicken and a finishing drizzle.

Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze.

A hit of warming Chinese five-spice powder adds coziness to this versatile (and quick!) stir-fry that plays equally well on the holiday table.

These deeply caramelized, tender, flavorful sprouts get coated in a simple, sweet-savory sauce and couldn’t be easier to throw together.

Adorn simply roasted brussels sprouts with a soy caramel sauce that is salty, sweet, and wonderfully easy to pull off at home.