Whether served as a weeknight supper or an elegant dinner for guests, this versatile menu can be on the table in less than 45 minutes. (Serves 4)
Stuffed Turkey Rolls with Cranberry Glaze
Buttered Brussels sprouts*

Rice pilaf
Credit: Photo: Beau Gustafson; Styling: Cindy Barr

* Combine 1 pound trimmed, quartered Brussels sprouts, 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small roasting pan; toss. Bake at 425º for 20 minutes or until lightly browned. Melt 2 tablespoons butter in a small saucepan over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Drizzle butter over Brussels sprouts; toss.