Next up in our Thanksgiving series….roasted brussels sprouts! “What?” you ask…”aren’t those the little green cabbage-shaped balls I used to hide under the table when I was a kid? You want me to put them on the table during the best meal of the YEAR?” Well, yes. Yes I do.

Brussels sprouts are packed with nutrients; just six of them contain 90 percent of the daily recommended intake of Vitamin C for an adult (and you thought you had to drink orange juice for that!). You know me, though, and healthfulness is not reason enough to get these onto your plate. They have to be delicious, too…and these are. Roasting them as I suggest here changes their texture, and the outer leaves that fall off become crispy as they cook in the olive oil on the baking sheet. Add plenty of salt and pepper and give these little gems a second chance.

For a pretty addition, try adding some halved baby carrots in with the sprouts. They cook in about the same time and look beautiful in a dish.

Roasted Brussels Sprouts

Serves 6

Ingredients:

1 1/2 pounds Brussels sprouts

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.

2. Trim the ends off the Brussels sprouts and discard any yellow outer leaves. Cut in half lengthwise. (This can be done in advance.)

3. Place Brussels sprouts in a medium bowl and toss with the olive oil, salt, and pepper.

4. Dump onto a large rimmed baking sheet. Bake, shaking pan occasionally,  for 30-40 minutes, until outsides are crispy golden brown and the inside is tender.

5. If desired, sprinkle with additional kosher salt and pepper . (You can even drizzle a little white wine vinegar and honey over them!)

The next in our series of Healthy Thanksgiving Sides is one you might not readily think of when planning your menu. Green beans seem to be the vegetable of choice on the big day (at least if the empty bins at the grocery store are any indication). Brussels sprouts are probably the universal second choice. Nonetheless, this roasted carrots dish deserves a spot on your table, especially if you are traveling to Thanksgiving and need to make your dish in advance.

To make this, baby carrots are roasted in a sweet glaze  of brown sugar and orange marmalade and then tossed with toasted sliced almonds and fresh parsley for a dish that holds its own next to turkey and mashed potatoes.

If you do  make this in advance, don’t add the almonds and parsley until the last minute!

Roasted Carrots with Orange Glaze and Toasted Almonds

adapted from Cook’s Illustrated: The Best Make-Ahead Recipes

serves 12

Ingredients:

3 pounds baby carrots

1/3 cup light or dark brown sugar

1/3 cup orange marmalade

4 tablespoons unsalted butter, cut into small pieces

salt & freshly ground pepper

pinch cayenne pepper

1/2 cup sliced almonds, toasted

2 tablespoons minced fresh flat-leaf parsley

Directions:

1. Toast almonds in advance. Preheat oven to 350 degrees. Spread almonds out in a single layer on a baking sheet. Bake for 10-15 minutes, stirring often. Watch closely and remove from oven as soon as they are golden.

2. For carrots: Preheat oven to 425 degrees. Place oven rack on lowest position so that you can use the upper part of your oven for another dish. Spray a nonstick rimmed baking sheet with cooking spray. Spread the carrots over the prepared baking sheet. Sprinkle with sugar, marmalade, butter, 1/2 teaspoon salt, and cayenne pepper. Cover pan tightly with foil. Bake on lower rack, stirring occasionally, for 25 minutes or until the butter is melted and the sauce is bubbling.

3. Uncover and continue to cook, stirring occasionally, until the carrots are tender and glazed, about 20-30 minutes.

4. Transfer to a serving bowl and stir in the almonds and parsley. Season with salt and pepper to taste.