Sneaky Ways to Use Winter Vegetables

Pecan-Buttered Broccoli

Nutritious broccoli is dressed up with rich, toasty nuts. This recipe is easily doubled.

1 large bunch fresh broccoli

2 tablespoons butter

1/4 cup coarsely chopped pecans

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

Cut the broccoli, including the stems, into chunks. Steam broccoli in a steamer over boiling water until crisp-tender, about 8 minutes.

While broccoli is steaming, combine butter and pecans in a small skillet and cook, stirring, over medium heat just until the pecans begin to turn golden brown.

Place broccoli on serving platter and pour nuts over the top. Serve immediately.

Serves 4.

Roasted Garlic and Maple Sweet Potatoes

We've said this before, but it bears repeating. Sweet potatoes are the nutrition powerhouses of the root vegetable world. The fact that they're delectably sweet and flavorful is icing on the cake.

3 pounds sweet potatoes, peeled and cut into chunks

6 cloves garlic, peeled and left whole

1/4 cup butter, divided

1/3 cup maple syrup, divided

1 1/2 teaspoons salt

1/4 tsp freshly ground black pepper

Preheat oven to 400°F. Grease a large baking dish with butter or vegetable oil spray.

On a baking sheet roasting pan, combine sweet potatoes and garlic cloves, cover tightly with foil and bake until potatoes are tender, about 45 to 60 minutes. Transfer mixture to a food processor. Add 2 tablespoons of the butter, 1 tablespoon of the maple syrup, salt, and pepper and process until smooth. Transfer puree to the prepared baking dish, forming an even layer. Dice the remaining butter and dot the top of the puree with it. Drizzle the remaining maple syrup over the top. Bake until the top begins to brown, about 30 to 35 minutes.

This dish can be assembled up to 24 hours ahead, but save the baking until just before serving. Store unbaked casserole covered in the refrigerator overnight and bring to room temperature before baking.

Serves 6.

Cranberry Apple Crisp

This simple crisp is full of fruit and topped with healthy oats. Make it up to 2 days ahead and store it, covered, in the refrigerator. Bring to room temperature and bake, uncovered, in 350 degree oven for about 20 minutes until hot.

For filling:

6 large tart green apples, such as Granny Smith, peeled, cored, and sliced

4 ounces fresh or frozen cranberries

Juice of 1/2 a lemon

1/4 cup apple juice

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1 tablespoon flour

For topping:

1 cup old-fashioned rolled oats

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 cup brown sugar, packed

1/4 cup melted butter

1/4 cup maple syrup

Preheat oven to 350°F.

In a large bowl, combine apples, cranberries, lemon juice, apple juice, brown sugar, cinnamon, and flour. Place mixture in a 10" x 8" baking dish.

Mix rolled oats, salt, cinnamon, brown sugar, melted butter, and syrup. Spread over apple mixture. Cover dish with foil, and bake for 20 minutes. Uncover, and bake until apples are soft, about 40 minutes more. Serve warm topped with vanilla frozen yogurt or ice cream.

Serves 6.

Pumpkin Crème Caramel

This lighter stand-in for the traditional pumpkin pie is so rich and satisfying, you won't miss the buttery crust.

For the caramel:

3/4 cup super fine sugar

3 tablespoons water

For the custard:

1 1/2 cups pumpkin puree

1 12-ounce can lowfat evaporated milk

3 large eggs, beaten

1 teaspoon vanilla extract

1 cup super fine sugar

1 teaspoon cinnamon

1/8 teaspoon salt

Preheat the oven to 350°F.

In a heavy saucepan, melt the sugar with water over medium heat, stirring occasionally. Once the sugar has dissolved, let the mixture boil without stirring until the liquid turns golden brown, about 5 minutes. Immediately pour sugar syrup into a 9-inch, straight-sided round baking pan.

In a large bowl, combine the pumpkin, evaporated milk, eggs, and vanilla extract. Stir in the sugar, cinnamon, and salt and mix to combine. Pour the mixture into the prepared baking dish.

Place the baking dish in a larger pan and pour hot water into the larger pan until the water comes halfway up the edge of the baking dish.

Bake for 1 hour or until the custard is set. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours and up to 24 hours before serving.

To serve, run a sharp knife around the edge of the flan and invert it onto a platter making sure that the caramel runs down the sides. Slice into wedges.

Serves 8 to 10.