Orange Blossom-Sesame Cake with Peaches

Honey-glazed carrots

A delicious honey-glazed carrots with buttermilk dressing and pomegranate

Peas and Carrots Salad With Goat Cheese and Almonds

A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.

Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing

For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.

Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'

Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.

Browned Brussels With Maple Butter From 'Choosing Sides'

Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.

Honey Sriracha Roasted Brussels Sprouts

These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!

Orange-Glazed Carrots With Ramp Barley and Spinach

Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.

Shaved Carrot Zucchini Salad

TikTok stole my Shaved Carrot salad!! Well, kinda, maybe. But this is my old Shaved Carrot and zucchini salad from my food truck.

Grilled or Roasted Carrots With Sweet Soy Glaze

Cook your carrots until tender, then brush them with a glaze of honey and soy to highlight their natural sweetness.