A Classic Thanksgiving Menu to Feed a Crowd

always be delicious, so how come they sometimes come out bland and starchy? The trick to this recipe is par-cooking the potatoes in water between 135 and 170°F before you roast them. This temperature range activates an enzyme that converts their starches into maltose, producing extra-sweet, flavorful spuds. After that, only a stint in the oven will lie between you and those crisp, caramelized edges.

The best part? You need only sweet potatoes, salt, pepper, olive oil, and a little honey and parsley to make it all happen.If you haven't swapped out steamed or boiled Brussels sprouts for the crispy roasted variety, we need to have a talk. Actually, all weto do is this: Trim and halve sprouts; toss in olive oil, salt, and pepper; roast; and serve. It's that simple, that easy, and so good—rest assured, you won't have to worry about any stinky leftovers gassing up your fridge.

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