Produce displays in the supermarket reflect the changing season. Tomatoes and sweet corn have moved aside to make room for fall vegetables such as hard-skinned squash, cabbage, cauliflower and greens.
Brussels sprouts are part of the mix, and these mini cabbages also turn up on the Thanksgiving table. They can be prepared with savory ingredients such as bacon and chestnuts or mixed with raisins or cranberries for a sweet approach.
To save time during Thanksgiving preparations, clean and cook the sprouts a day or two ahead of serving. Before cooking, rinse the sprouts thoroughly. Trim any browned or blemished outer leaves, and cut off the tip of the stem. Depending on the size, cut the sprouts in half or quarters for bite-sized pieces.
Steaming or braising are options, but roasting brings out their sweetness. To make Cranberry and Balsamic Brussels Sprouts in advance, clean, cook and refrigerate them. When ready to serve, reheat the cooked Brussels sprouts in the microwave or give them a quick turn in a skillet and toss them with the cranberries, balsamic vinegar and seasonings.