Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.
A winter version of the spring roll, these portable handheld delights and their addicting 4-ingredient sauce make a satisfying snack or a perfect lunch paired with your favorite soup.
Chicken salad gets an upgrade in this recipe that combines slightly tart pomegranate seeds with creamy feta cheese and root vegetables.
A five-ingredient barbecue sauce gives oven-baked drumsticks fresh-from-the-grill flavor.