Brussels Sprouts with Toasted Hazelnuts

People who say they don’t like Brussels sprouts have probably only had them one way: overcooked. Treat these little cabbages right, with a quick blast in a hot oven to singe their leaves and bring out their inherent nuttiness, followed by a light dressing of oil and vinegar. A scattering of crisp hazelnuts completes the […]

Roasted squash with cranberries & thyme

Here, the maple syrup both complements the natural sweetness of the squash and lends a smoking accent. For a lighter glaze, substitute honey for the maple syrup, or use only butter. You can also use lemon zest in place of the orange zest and fresh rosemary or sage as a substitute for the thyme. Serves […]