Many Thanksgiving tables aren’t complete without roasted brussels sprouts flanking the turkey. Here, the cooking prep is straightforward: Throw oiled sprouts (halved if large, whole if small) into a hot oven until they get nice and caramelized. High-heat roasting is key for crispy brussels sprouts with frizzly edges and zero boiled-cabbage flavor. After the sprouts come out of the oven, they get a fast toss in a bright, sweet soy glaze to finish. Top with bright threads of julienned lemon zest and enjoy with your T-Day bird, or as a side for an easy weeknight meal.