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Finely grating the carrots and beets helps them absorb the orange juice and spices, making for a vibrant, fresh counterpoint to the rich foods of the holiday table.

Make ahead: The salad can be refrigerated for up to three days. From Washington Post Food editor Joe Yonan, author of “Eat Your Vegetables: Bold Recipes for the Single Cook” (Ten Speed Press, 2013).

Moroccan-Style Carrot and Beet Salad

4 to 5 servings (2½ cups)

8 ounces carrots, scrubbed well and finely grated

8 ounces beets, peeled and finely grated

Finely grated zest and juice of 1 orange

2 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon sweet paprika

½ teaspoon sea salt

Pinch ground cayenne pepper (optional)

Toss together the carrots, beets, orange zest and juice in a mixing bowl. Drizzle in the oil, then toss to coat. Sprinkle in the cumin, paprika, salt and cayenne pepper, if using, then toss to incorporate.

Serve at room temperature or chilled.

Per serving (based on 5): 100 calories, 2g protein, 11g carbohydrates, 6g fat, 1g saturated fat, no cholesterol, 280mg sodium, 3g dietary fiber, 7g sugar.

Tamari, a mild variety of soy sauce that contains less wheat than other varieties (and sometimes none at all), gives Brussels sprouts a sharp tang, while toasted sesame oil adds a hint of smokiness. Roasting adds caramelization.

Make ahead: The oil-tamari mixture can be refrigerated for up to 2 weeks.

Tamari-Roasted Brussels Sprouts

¼ cup olive oil

¼ cup tamari (see headnote)

1 tablespoon toasted sesame oil

1 teaspoon Southeast Asian fish sauce (optional)

3 pounds Brussels sprouts, trimmed and quartered

Preheat the oven to 500 degrees. Have one or two large rimmed baking sheets at hand.

Whisk together the oil, tamari, sesame oil and fish sauce, if using, in a small bowl.

Spread the Brussels sprouts on the baking sheet(s); keep them to one layer, with room for air circulation in between the sprouts. Drizzle the tamari mixture over them and toss to coat. Roast, shaking the pan every 5 minutes or so, until the vegetables are crisp and browned, about 20 minutes.

Serve warm or at room temperature. Serves 10 to 12 (makes 8½ cups).

Per serving (based on 12): 100 calories, 4g protein, 10g carbohydrates, 6g fat, 1g saturated fat, no cholesterol, 340mg sodium, 4g dietary fiber, 3g sugar.

Inspired by fruit pies with beautifully arranged layers, this dessert requires you to thinly slice the sweet potatoes. The trade-off is that it’s otherwise so easy: no preboiling or roasting of the sweet potatoes, no making of a pureed, custardy filling. Instead, the slices soak up a brushed-on combination of butter, sugar and Persian spices as they bake and cool.

Make ahead: The pie dough needs a first rest in the refrigerator for 1 hour and up to 2 days. The pie crust can be refrigerated, wrapped in plastic wrap, for up to 2 days, or frozen for up to 2 months. The pie can be baked, cooled and refrigerated, covered in plastic wrap, for up to 2 days. Bring to room temperature before serving. From Washington Post Food editor Joe Yonan, author of “Eat Your Vegetables: Bold Recipes for the Single Cook” (Ten Speed Press, 2013), with a crust adapted from Dorie Greenspan’s recipe in “Baking: From My Home to Yours” (Houghton Mifflin Harcourt, 2006).

Persian-Spiced Sweet Potato Pie

For the crust:

1½ cups flour

2 tablespoons granulated sugar

¾ teaspoon kosher salt

10 tablespoons (1¼ sticks) frozen unsalted butter, cut into tablespoon-size pieces, plus more for the pie plate

2½ tablespoons frozen vegetable shortening, in 2 pieces

¼ cup ice cold water

For the filling

8 tablespoons (1 stick) unsalted butter

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

¼ to ½ teaspoon rose water

½ cup light brown sugar

1½ pounds sweet potatoes of similar size, peeled

For the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the butter and shortening and pulse briefly, just until the pieces are pea size. Add 1 tablespoon of the water at a time and pulse, adding water until you can pinch the dough and it barely sticks together. Transfer to a work surface, gather it up and form it into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Grease a 9-inch pie plate with a little butter.

Roll out the dough between sheets of plastic wrap to a diameter of 12 inches, making sure to turn the dough over often and to lift the plastic frequently so that it doesn’t roll into the dough and form creases. Trim off the overhang, crimp the dough’s edges, cover loosely with plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.

For the filling: Melt the butter in a small saucepan over medium heat. Once it foams, add the cinnamon, cardamom, nutmeg, pepper and coriander. The spices will bubble and bloom for a few seconds; stir to prevent burning. Stir in the rose water (to taste) and the brown sugar; cook for 1 or 2 minutes, until the mixture is blended. (The sugar will not fully dissolve; that’s OK.) Cool slightly in the pan.

Preheat the oven to 400 degrees.

Cut the sweet potatoes in half lengthwise. Use a mandoline or a very sharp knife to cut the pieces into 1/8-inch half moons.

Remove the pie crust from the refrigerator. Arrange the sweet potato slices in the crust, standing them with the curved side up and the straight edge down, overlapping them tightly around the edges of the crust and continuing to work your way around until the crust is filled. You might have some sweet potato slices left over; feel free to artfully tuck them in here and there, or reserve for another use.

Spoon the butter-sugar mixture over the sweet potatoes, using your fingers to make sure the potatoes are evenly coated. Bake until the sweet potatoes are very tender and the crust has browned, about 1 hour. (If the crust browns before the sweet potatoes soften, loosely tent the pie with aluminum foil or cover the crust edges with foil, and continue baking.)

Cool the pie completely; if any of the butter had pooled around the potato slices in the oven, it will be absorbed as the pie cools.

12 servings (Makes one 9-inch pie).

Per serving: 310 calories, 3g protein, 32g carbohydrates, 20g fat, 12g saturated fat, 45mg cholesterol, 160mg sodium, 2g dietary fiber, 11g sugar

This pie makes a nice, tart antidote to the syrupy sweetness of nut pies at Thanksgiving.

You’ll need a large pastry cloth for rolling, and a cloth cover for the rolling pin.

Serve with whipped cream.

Make ahead: The cranberry-apricot filling can be refrigerated for up to 1 week. Based on a recipe in “The Silver Palate Good Times Cookbook,” by Julee Rosso and Sheila Lukins (Workman, 1985), with a crust by Rose Levy Beranbaum.

Cranberry Apricot Pie

3 cups fresh cranberries

24 best-quality dried apricots, each cut into quarters

∏ cup sugar

½ cup water

½ cup Cointreau, Grand Marnier or other citrus liqueur

Flaky Cream Cheese Pie Crust, for a 9-inch, 2-crust pie, chilled (see recipe at www. washingtonpost.com/recipes)

Flour, for dusting the work

surface

Preheat the oven to 400 degrees.

Combine the cranberries, apricots, sugar and water in a saucepan over medium heat; cook, stirring occasionally, until the cranberries pop, about 15 minutes. Stir in the liqueur and cook for 15 minutes, until thickened. Cool to room temperature.

Remove the pie plate with the (unbaked) bottom crust from the refrigerator; discard the plastic wrap. Spread the cranberry-apricot filling in an even layer in the bottom of the unbaked crust.

Ten minutes before you finish the assembly of the pie, remove the remaining disk of pie crust dough from the refrigerator.

Cover the work surface with a large pastry cloth and lightly dust with flour. Cover a rolling pin, preferably chilled or cool, with a cloth cover and roll the dough to about ∂ inch thick. (Alternatively, roll the dough between two large sheets of plastic wrap.) The dough should be smooth and cool. Use cookie cutters or a knife to cut out decorative shapes, and lay them on top of the pie filling, overlapping if desired. Crimp the edges of the bottom crust.

Bake until the crust has lightly browned and the filling bubbles, about 45 minutes.

Cool before slicing and serving. Serves 10 to 12 (makes one 9-inch pie).

Per serving (based on 12): 310 calories, 3g protein, 34g carbohydrates, 16g fat, 10g saturated fat, 45mg cholesterol, 90mg sodium, 3g dietary fiber, 18g sugar