Welcome to our annual collection of community holiday recipes. Each year, the 91原创 Advance Times casts a wide net asking for local people to share Christmas recipes that hold some significance to their family or themselves. This year, there's everything from cookies, pancakes, and fruit pizza to scalloped potatoes and cornbread.

We hope you enjoy this year's feature. And while one of the recipes is provided below, the entire section is available for viewing by clicking into our eEditions here.

Happy holiday, one and all.

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TERI JAMES: Go ahead 鈥� hold your nose, but prepare for delicious

For years my dad refused to eat Brussels sprouts and by osmosis, so did us four kids. 
Determined, one year my mom made this dish and told us that we wouldn鈥檛 get any dessert if we didn鈥檛 try it. 
Ceremoniously holding our noses and making annoying gagging noises, all five of us took a bite at the same time. 
We were all prepared to hate it, but looking around the table, we all realized that it was not only good, but truly delicious. 
If you love Brussels sprouts, this is next level. 
If you thought you didn鈥檛, just try it. 
You鈥檒l be pleasantly surprised! 

鈥� Teri James, Downtown 91原创 Business Association (DLBA) & Discover 91原创 City (DLC) executive director

Best Brussels ever

Ingredients:
鈥� 12 oz Brussels sprouts ends trimmed, yellow leaves removed
鈥� 2 tbsp olive oil
鈥� 录 tsp salt
鈥� 4 slices bacon cooked and chopped
鈥� 1 cup pecans
鈥� 陆 cup dried cranberries

Directions:
There鈥檚 a few steps to this recipe, but it鈥檚 worth it! 
鈥� Preheat oven to 400掳F
鈥� Slice all Brussels sprouts in half
鈥� In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine
鈥� Place Brussels sprouts on the baking sheet, cut side down 
Roast in the oven for about 25 minutes. During the last 5 to 10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened
How to cook bacon in the oven
鈥� Line the separate baking sheet with foil  
鈥� Add the bacon slices in one layer  
鈥� Bake in the preheated oven at 400掳F for about 20 minutes or until the bacon is done  

NOTE: You can do it at the same time as roasting the Brussels sprouts
鈥� Drain bacon of fat and slice the bacon into small bites

Prepare Dried Cranberries
鈥� For best results, briefly soak the dried cranberries in hot water
鈥� Bring a small pot of water to boil 
鈥� Add dried cranberries to a medium bowl 
鈥� Pour hot water over the cranberries and soak them for about 10 minutes
鈥� Drain

How to toast pecans
鈥� Line a baking sheet with parchment paper
鈥� Add pecans in one layer
鈥� Toast the pecans for about 5 to 7 minutes in the preheated 350掳F oven until they get darker in colour

When You鈥檙e All Set
鈥� In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries
鈥� Toss everything together 
鈥� The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients  
鈥� If desired, add 1 tablespoon of olive oil to mix (optional)

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Rachelle Dignan: Scalloped trumps mashed

We鈥檝e never been a big mashed potato family, so once we were all adults, one year we held a competition to see who could make the best alternative, holiday potato dish. 
Full credit goes to my mom, who found this recipe in my Great-Grandma鈥檚 coiled ring binder of old-school recipes. 
It鈥檚 now our go to potato dish for every holiday dinner, but especially Christmas! 

鈥� Rachelle Dignan, DLBA & DLC social media marketing manager

Cheezy scalloped potatoes

Ingredients:
鈥� 4 russet potatoes, peeled and sliced into 录-inch slices (about 2 pounds)
鈥� 1 yellow onion, sliced into rings
鈥� 3 tbsp unsalted butter
鈥� 3 tbsp all-purpose flour
鈥� 陆 tsp kosher salt
鈥� 2 cups whole milk
鈥� 1 陆 cups shredded cheddar cheese
鈥� Salt and pepper to taste

Directions:
鈥� Preheat oven to 400掳F
鈥� Lightly spray an 8脳8-inch casserole dish with non-stick cooking spray
鈥� Arrange the potatoes and onions in the prepared baking dish, potatoes first and then onion
鈥� In a saucepan, melt butter over medium heat 
鈥� Mix in the flour and salt and stir constantly with a whisk for one minute
鈥� Stir in milk
鈥� Cook until mixture has thickened
鈥� Stir in all of the cheese and continue stirring until melted and smooth (about 1-2 minutes) 
鈥� Pour the cheese sauce over the potatoes and cover the dish with a lid or aluminum foil
鈥� Bake for 1 陆 hours or until the potatoes are tender (poke with a fork to see if done at 1 hour)
鈥� For a crisp topping, change the oven setting to broil after the potatoes are baked and broil until golden brown (keep a close eye on this)

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Taryn Antalek: Family wants seconds

A beloved family favourite, this cornbread recipe began at Thanksgiving and is now a part of every Christmas dinner spread. 
It鈥檚 warm, tasty, and will have the family wanting seconds!

- Taryn Antalek, Discover 91原创 City operations manager

Brown sugar rosemary cornbreads

Ingredients:
鈥� 1 cup yellow cornmeal
鈥� 1 cup all-purpose flour
鈥� 1/2 cup light brown sugar
鈥� 1 tbsp baking powder
鈥� 1 tsp salt
鈥� 2 tbsp fresh rosemary, finely chopped
鈥� 1/4 cup unsalted butter, melted and cooled slightly
鈥� 2 eggs, lightly beaten
鈥� 1 cup milk

Directions:
鈥� Preheat the oven to 400掳F
鈥� Grease an 8x8 inch baking pan with some butter and set aside
鈥� In a large bowl, sift together the cornmeal, flour, light brown sugar, baking powder, and salt
鈥� Make a well in the centre of the dry ingredients and add the butter, eggs, and milk
鈥� Stir to combine
鈥� Pour the batter into the prepared baking pan and tilt to distribute evenly
鈥� Bake for 20-25 minutes until golden and a toothpick inserted in the centre comes out clean

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Brenda Quanstrom-Louth: Aroma so welcoming

This is my recipe, and the savoury smell of these fresh vegetables roasting fills the kitchen. 
I love how this welcomes friends and family coming in the front door and announces a good homemade feast coming, made with love for them!

鈥� Brenda Quanstrom-Louth, DLBA office manager

Festive roasted carrots & parsnips

Ingredients:
鈥� Use various coloured carrots and parsnips 鈥� enough to spread one layer on a baking sheet; peel and cut long and narrow or cut into same size chunks
鈥� 3 tbsp olive oil
鈥� 录 cup of liquid honey
鈥� 录 cup each fresh, chopped rosemary and thyme
鈥� 6 medium dates chopped in small chunks (or replace with two small, chopped shallots for a more savoury flavour)
鈥� 1/3 cup of chopped nuts (walnuts, hazelnuts, or pine nuts) lightly toasted
鈥� 1 fresh lemon 鈥� first zest it and then use lemon juice

Directions:
鈥� Preheat oven to 400掳F
鈥� Mix 3 tablespoons of olive oil with honey and toss the vegetables to coat
鈥� Spread in one layer on baking sheet and season with salt and pepper 
鈥� Sprinkle with fresh herbs (save some herbs for the end of baking)
鈥� Bake for 30 to 40 minutes and flip vegetables halfway through baking
鈥� Mix tablespoon of each of the fresh herbs with nuts, dates lemon zest and juice and 2 tbsp of olive oil
鈥� Spread over the vegetables 10 minutes before they are finished baking and then serve on a platter
鈥� If you have fresh pomegranate seeds, sprinkle over top once the vegetables are plated to add to the festive feel