The mustard-Worcestershire seasoning is a tangy counterpoint to the sprouts, which—despite people’s remembrances from childhood—are essentially sweet and nutty.

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

This simple one-pan preparation is long on flavor, thanks to the pancetta and balsamic vinegar. If pancetta is hard to come by, substitute two thick slices of bacon.

This nutty, buttery take on Brussels sprouts is sure to win over even those who say they don't like them.

I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.

Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.

Sautéed green beans lend themselves to layers of flavor. Boiling the beans before you sauté them gives them a bright color and crisp texture.

To really enjoy the fresh flavor of green beans, cook them just until tender (don't undercook or overcook) and dress them simply with your best olive oil and plenty of sea salt. Then, if you feel like gussying up the dish, add a flavorful extra or two (see the ideas at the end of the recipe).

The extra butter added at the end helps emulsify the sauce, but you can get away with less, if you like.

For this recipe, baby carrots are ideal, but you can also use mature carrots if you cut them down to size (see tip below). Do not use bagged "baby cut" carrots. You start cooking the carrots on the stovetop and then move them to the hot oven to roast. The direct heat of the stovetop jump-starts the caramelizing of the carrots.

Some jalapeños are very spicy; others aren’t. If, at the end, the dish isn’t spicy enough for you, use cayenne to bump up the heat. Get a head start by prepping the ingredients in advance and refrigerating them (covered) up to 4 hours ahead.

Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a spicy turn if you slip in a bit of sliced turnip.

Choose acorn squash on the small side; they'll be more tender and cook more quickly than large ones.

These braised squash and potatoes make a delicious side dish for roast chicken. Any kind of butternut or acorn squash is fine, but butternut has a smoother surface, which makes it easier to peel.

This dish has the advantage of cooking on the stovetop, freeing up valuable oven space for other dishes. Want to see this recipe in action? Watch the Video Recipe to see how this dish comes together. 

You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.

You can use any variety of kale for this dish; I’m partial to the spicy flavor of black kale. Watch the Test Kitchen's video to get a few quick tips for trimming kale.