Thanksgiving vegetable dishes ... Foolproof Gravy Guide

Dear Lynne: I don't really cook, but am stuck with bringing two side dishes to my sister's. And the stars configured to have me traveling on business until late the night before Thanksgiving. I am trying to stand away from the frozen green-bean casserole. So what's easy to cook on the day that can travel to my family's place? -- Dan in PrincetonDear Dan: I am thinking what ingredients could you have bought over the weekend that would be waiting for you to just toss together in some interesting way. The dishes have to reheat well, and be easy to transport.Nothing can kill a Brussels sprout, or onions, or potatoes, or greens. Roasting is a great way to make vegetables taste deep and rich, and roasted vegetables reheat well on top of the stove or in the oven. You can cook yams/sweet potatoes in 10 minutes if you boil them like pasta. If you toss them in a quick pan sauce, they'll absorb all its flavors as you tote them to the feast.RED-WINE-GLAZED RED ONION WITH BRUSSELS SPROUTSServes 8 to 10 as part of a large menu.Roast a Brussels sprout and even those claiming sprout avoidance will enjoy their new allure.4 medium red onions (2 to 2-1/2 pounds), peeled and cut in 6 wedges each1-1/2 pounds Brussels sprouts, cut from top to bottom into 1/4-inch-thick slices4 branches of fresh thymeLeaves from 2 4-inch sprigs of fresh rosemaryGenerous 1 teaspoon fennel seeds, ground3 canned tomatoes, drainedAbout 1/3 cup dry red wine1/4 cup good-tasting extra-virgin olive oil, and more if neededSalt (ideally kosher salt) and freshly ground black pepper4 large cloves garlic, coarsely choppedWaterPreheat oven to 450 degrees. Cover a large shallow roasting pan (a half-sheet pan is ideal) with foil. Scatter the onions, sprouts, herbs and fennel and crush the tomatoes to over the entire pan (this helps them brown rather than steam). Pour in the red wine and olive oil and toss everything so ingredients are coated with the oil.Sprinkle a generous amount of salt and pepper over the vegetables and put them in the oven. Roast about an hour, turning the pieces several times and basting everything with the pan juices. After about 20 minutes, add the garlic. If pan juices threaten to burn, add 1/3 to 1/2 cup water and scrape up any brown glaze with a spatula. Baste it over the vegetables.They're done when the sprouts are tender when pierced with a knife and the vegetables are brown. Reheat the vegetables in a skillet on top of the stove or in a hot oven. Serve them hot, warm or at room temperature, basted with their pan juices.SWEET YAMS IN TARTED-UP BUTTER SAUCEServes 8 to 10 as part of a large menu.Boil water, melt butter and you are done making this dish. Rewarm the yams in a skillet on the stove or in a shallow baking dish in the oven.Yams:5 quarts salted water in a 6-quart pot4 large yams/sweet potatoes (about 3-1/2 to 4 pounds), peeled, halved lengthwise and cut into 1/4-inch-thick half-roundsTarted-Up Butter Sauce:2 large garlic cloves, coarsely chopped1/2 to 1 teaspoon Ancho chilie powder or other mild chilie powder (use to taste)1 tablespoon grated orange zest1/4 teaspoon freshly ground black pepper1 generous teaspoon ground allspice1/4 teaspoon salt1/2 cup wine, cider or sherry vinegar2 sticks unsalted butter, cut in chunksGarnish:Juice of 1/2 orange2 whole scallions, thinly slicedHave the salted water boiling. Drop in the yams and cook them at a hard bubble for 10 minutes, or until tender. Drain in a colander and turn into a serving dish. Set the pot back on the stove.Add the garlic, chilie, zest, pepper, allspice, salt and vinegar. Simmer over medium-low heat until vinegar is pretty much boiled away, leaving just a moist film on the bottom of the pan. Stir in the butter and warm until barely melted. Pour this over the yams. To serve, have the yams and sauce hot; taste for salt and pepper. Then squeeze the juice of the orange over the dish and sprinkle with the chopped scallion.ONCE AGAIN, WE OFFER OUR FOOLPROOF GRAVY GUIDEMake Gravy Broth: After turkey goes into the oven, place the neck, giblets and wing tips in a 4- to 6-quart saucepan. Add 1 carrot, 1 stalk celery, 1 large onion and 2 cloves garlic, all chopped. Cover by 2 inches with 1/2 bottle white wine (inexpensive sauvignon blanc, fume blanc or pinot grigio), 2-1/2 cups (20 ounces) canned chicken broth and water as needed. Simmer, partially covered, 2 to 3 hours. Broth will reduce. Keep solids covered with a little liquid.Starting the Pan Gravy: For rich-tasting pan gravy, skip additions like Kitchen Bouquet or salt. Instead, put the turkey juices to work. Place the turkey on a platter, tent with foil and keep warm (it will be juicier for the rest). Skim fat from the pan juices.Set roasting pan over 2 high-heat burners. Start boiling down pan juices, scraping up any browned bits with a spatula. Gradually add the strained broth, a cup at a time. After 3 to 4 cups, continue boiling and stirring until you have 2 to 3 cups of rich, deep-flavored liquid.No Lumps, Great Taste: As liquid simmers, take a tall glass and add to it 1 generous tablespoon of flour. Avoid lumps by using a fork to gradually beat in 1/2 to 2/3 cup cold water. Beat until there are no lumps. You've made a slurry.Whisk it into the bubbling pan liquid. Keep simmering and whisking until the gravy is smooth and thick enough to lightly coat a spoon.Taste. If you taste raw flour, simmer another minute. Season if necessary, pour into a sauceboat and serve. Leftover gravy reheats beautifully.Happy Thanksgiving to All -- Lynne(Lynne Rossetto Kasper hosts "The Splendid Table," American Public Media's weekly national show for people who love to eat. For more information, visit www.splendidtable.org or call 1-800-537-5252. Tune in to our special Thanksgiving call-in show, "Turkey Confidential" on Thanksgiving morning. Find tune-in information at www.splendidtable.org.)(Distributed by Scripps Howard News Service, http://www.scrippsnews.com)