Winter squash, cauliflower, mushrooms, and Brussels sprouts make a colorful roasted vegetable assortment that’s enhanced with a little sweetness and spice.
When buying Brussels sprouts, look for bright green sprouts with compact heads. To get the most from the nutrition Brussels sprouts provide, don’t overcook them.
Chef Jason Sellers of Plant in Asheville, N.C. says “At Plant, Thanksgiving is a time for vegetable dishes to come alive, as the last of the late-autumn harvest begs to be tuned up. "This dish can be made quickly without fuss, and offers an opportunity to prepare vegetables in a non-traditional way, which allows for a signature holiday spread."
Sarah Malikowski first got the idea for this salad from a restaurant menu that featured raw Brussels sprouts. “I have been serving this salad as a side for dinner as well as a main dish for lunch at work. It would be great for a picnic, but looks pretty enough to serve at a fancy dinner,” she says.
Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.
Here, farro is paired with firm vegetables that stand up to low heat and long cooking times. If you have a slow cooker with a sauté or sear function, you can briefly brown the vegetables first for richer flavor, then set them aside to be added to the dish in step 2.
An assortment of autumn vegetables is paired with a garlicky roasted cauliflower purée in these savory pastries.
This hearty gratin can be made several hours in advance, then baked just before serving. Be sure to squeeze out as much of the spinach liquid as possible so the steamed spinach retains its vibrant color.