Brown Sugar-Glazed Carrots With Rosemary and Pecans
Toasted pecans add a nice crunch to the tender carrots, flavored with fresh rosemary and cayenne pepper in this colorful side. Carrots are so sturdy you can buy them up to a week ahead of time and they’ll still have a great snap come Thanksgiving day. To prep ahead: toast the pecans up to two days in advance and keep, tightly covered, at room temperature. Peel and cut the carrots and combine with the butter, rosemary, cayenne, salt, and pepper. Pop in the refrigerator and keep covered. On Thanksgiving day, transfer the carrot mixture to a large saucepan, add the water and brown sugar (½ cup each) and proceed with the recipe.
Get the recipe: Brown Sugar-Glazed Carrots With Rosemary and Pecans
Sautéed Brussels Sprouts With Poppy Seeds
A dash of white wine vinegar and nutty poppy seeds perk up tender shredded Brussels sprouts.
Get the recipe: Sautéed Brussels Sprouts With Poppy Seeds