These hearty fall and winter vegetables are experiencing a resurgence on menus from sides to center of plate.

They’ve entered mainstream channels and applications, and can be found in fast-casual, casual, and quick-service restaurants.

A festive salad with Brussels sprouts, pumpkin, nuts and cranberries.

Also, P.F. Chang’s in Sacramento, Calif., serves Kung Pao Brussels Sprouts — wok-charred Brussels sprouts, peanuts and chili pods, tossed in a classic Kung Pao sauce.