3 Simple do-ahead holiday side dishes

TIP Be sure to wrap food well before refrigerating; the less air that gets to it, the better the flavor and texture will be.

These family favorites can be made nearly or completely in advance. For those of you not hosting, all three of these dishes are easily transportable.

BRUSSELS SPROUTS WITH BACON

To make ahead: slightly undercook the Brussels sprouts the day before -- they should still be a little crunchy. Just before serving, reheat (which will finish the cooking) in a large skillet on the stove or in a buttered, covered baking dish in the oven.

8 slices center-cut bacon

1 tablespoon olive oil

10 cloves garlic, thinly sliced

3 containers Brussels sprouts, quartered lengthwise (about 27 ounces total)

1/2 cup low-sodium chicken broth

1. Cook the bacon in a large, nonstick skillet until crisp. Transfer to a plate lined with paper towels; chop into 1/2-inch pieces when cool.

2. Add oil to bacon drippings in skillet and heat over medium high. Add the garlic and cook, stirring, 1 minute. Add the Brussels sprouts and cook, stirring occasionally, until lightly browned on the undersides, about 4 minutes. Add the chicken broth and cook, stirring occasionally, until the Brussels sprouts are crisp-tender, 10 to 12 minutes. Remove from heat and stir in chopped bacon. Add salt and pepper to taste. Makes 8 servings.

Nutritional analysis for each serving 88 calories, 6 g protein, 10 g carbohydrates, 4 g fiber, 4 g fat, 1 g saturated fat, 164 mg sodium

MAPLE SWEET POTATOES WITH PECAN STREUSEL TOPPING

The topping and filling may be made 3 days ahead and keep refrigerated in separate containers. Assemble and bake one day ahead; reheat to serve.

5 pounds sweet potatoes, peeled and cut into 1-inch pieces

1/2 cup maple syrup

1/2 cup half-and-half

1/2 teaspoon cinnamon

1 1/2 teaspoons salt, divided

2 large eggs

1 cup flour

3/4 cup brown sugar

1 cup oats

1 cup pecans, chopped

1 stick butter, cut into bits

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Combine potatoes in a large pot with enough lightly salted water to cover; bring to boil, reduce heat and simmer until very tender, 14 to 16 minutes. Drain; puree in blender or food processor, or use a potato masher. Let cool slightly; combine with maple syrup, half-and-half, cinnamon, 1/2 teaspoon salt and eggs. Transfer to prepared baking dish.

3. Combine flour, sugar, oats, pecans and remaining 1 teaspoon salt. Use your fingers to work butter into flour mixture until it resembles coarse crumbs and forms clumps when pressed together. Sprinkle over sweet potatoes and bake 45 minutes. Makes 12 servings.

Nutritional analysis for each serving 423 calories, 6 g protein, 64 g carbohydrates, 6 g fiber, 17 g fat, 7 g saturated fat, 388 mg sodium

SMOKE-AND-SPICE RED PEPPER DIP

Serve with chips or cut up veggies before dinner.

1 clove garlic

1 (19-ounce) can low-sodium chickpeas, drained

1 tablespoon lemon juice

1/4 cup plain nonfat Greek yogurt

1 (7-ounce) jar roasted red peppers, drained

1 tablespoon tomato paste

2 teaspoons red wine vinegar

2 tablespoons olive oil

3/4 teaspoon hot Hungarian paprika (or to taste)

1. Mince the garlic in a food processor; add remaining ingredients and process until smooth. Taste and add salt and pepper, if needed. Transfer to a bowl, cover and refrigerate for up to 2 days.

2. Just before serving, garnish with a light dusting of additional paprika. Makes 12 servings.

Nutritional analysis for each serving 59 calories, 3 g protein, 7 g carbohydrates, 2 g fiber, 2 g fat, 0 g saturated fat, 86 g sodium