Get your sprouts crispy all over with a quick trip through a deep fryer, then dress the, in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »
A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it.
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
Green Beans with Pancetta and Mint
This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also sweetens the beans slightly. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. This recipe appeared with Irene Sax's piece Small Wonders (November 2008), a tribute to Thanksgiving side dishes--though we think it works well anytime of year.