Cider-Glazed Brussels Sprouts

Cider-Glazed Brussels Sprouts

Simple roasted Brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see note) and trim the Brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.

Makes: 6 servings

Total time: 40 minutes

2 pounds Brussels sprouts, trimmed and halved, quartered if very large

3 tablespoons olive oil

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

2 tablespoons unsalted butter

1/2 cup finely chopped shallots (about 2 medium shallots)

2 cups apple cider

3 tablespoons apple cider vinegar

1 1/2 teaspoons Dijon mustard

1. Heat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.

2. Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.

3. Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.

4. Pour glaze over the roasted Brussels sprouts on the sheet pan, toss and serve.

Note: If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.

— Recipe by Lidey Heuck

Pimento Mac and Cheese

This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese — sharp yellow cheddar, pimento peppers and cream cheese — cook into a sauce that’s creamier and tangier than the usual purely cheese base.

Makes: 8 servings

Total time: 1 hour and 10 minutes

10 tablespoons unsalted butter, plus more for dish

Kosher salt and freshly ground black pepper

1 pound macaroni elbows

1/2 cup panko breadcrumbs

1 small yellow onion, diced

2 garlic cloves, minced

1 jalapeño, minced (seeded if desired for mild heat)

1/2 cup all-purpose flour

1 teaspoon paprika

4 cups whole milk

12 ounces sharp yellow cheddar cheese, grated (3 cups)

4 ounces cream cheese, softened

2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

1. Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.

2. Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.

3. Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well and cook until vegetables are coated, about 1 minute.

4. While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.

5. Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

— Recipe by Vallery Lomas

Roasted Cauliflower With Crispy Parmesan

The key to well-roasted cauliflower, with frizzled edges and sweet and tender middles, is to cook it at a high heat on a rack near the heat source, mostly on one side. You could stop there or, toward the end of cooking, shower it with grated Parmesan to crisp and add a salty boost. Follow the instructions in Step 1 to cut the cauliflower through the stem to create lots of flat sides, which yields more surface area for browning and cheese — in other words, more of the good stuff.

Makes: 4 servings

Total time: 45 minutes

1 medium head cauliflower (about 2 pounds)

3 tablespoons extra-virgin olive oil

Salt and pepper

3/4 cup finely grated Parmesan

1. Arrange a rack at the bottom of the oven and heat to 450 degrees. With the stalk end facing up, slice the cauliflower in half through the stalk, then when your knife reaches florets, pull the pieces apart. (Pulling instead of cutting through the florets will prevent little buds from falling off.) Continue to slice through the stalks and pull apart florets until pieces are no thicker than 1 inch.

2. On a sheet pan, toss the cauliflower pieces with the olive oil; season with salt and pepper. Spread in an even layer, cut-sides down. Roast, undisturbed, on the bottom rack until golden brown on the underside, 15 to 20 minutes. (Check pieces in the middle of the pan, because pieces at the edges brown faster.)

3. Flip the cauliflower, sprinkle with the Parmesan, then roast until the cauliflower is tender and the Parmesan is melted and golden in spots, 7 to 10 minutes. Let cool a few minutes for the Parmesan to crisp. Use a spatula to transfer the cauliflower and any cheese on the sheet pan to plates.

—Recipe by Ali Slagle