When it comes to Thanksgiving dinner, we fully believe in sides that shine. And while Brussels sprouts may not immediately come to mind when prepping for the day, cooking maven Elana Horwich is here to tell you they are well worth a try.

Elana’s recipe below for Tuscan Brussels sprouts stays true to her belief about cooking—that anyone can make phenomenal food, easily. We’re tapping her expert hostess knowledge for this week’s how-to on the full Thanksgiving spread. Be on the lookout for more delectable dinner recipes, as well as tips and tricks on how to pull off the big day stress-free. 

Every year for Thanksgiving, I teach a very full and merrily hectic class called: Everything But The Turkey. It’s the same menu every year. Naturally, I have a Brussels sprouts recipe for the holiday, but it turns out to be a favorite of students all year round—as long as they can find fresh Brussels sprouts. Don’t skimp on olive oil or salt and be sure to cook it extra long, until not just tender, but succulent, with crispy, browned outer leaves.