ROASTEDBRUSSELS SPROUTSWITH CRAISINS
Brussels sprouts are a classic side dish at Thanksgiving. Whenyou roastthemwith a little oil and salt, theyend up crispy on the outside and tender on the inside. This recipe bringsbacon and Craisins to the mix, with a drizzle of balsamic vinegarand honey as a finishing touch. 11/2poundsBrussels sprouts, trimmedand cut in halfthroughthe core
4slicesbacon, cut intoa
small dice 1/4cupgoodoliveoil ⅓ cupCraisins orgolden
raisins Koshersaltandfreshly
groundblackpepper 1 tablespoonbalsamic
vinegar 1 teaspoonhoneyormaple syrup
Preheat oven to 425 degrees. Place Brussels sprouts on a sheetpan, includingsomeof the loose leaves (they will crisp as they cook).
Addbacon, olive oil and Craisins, then season liberally with salt and pepper. Toss veggies with yourhands to make sure they’re coated in oil, then spreadout in a single layer.
Roast Brussels sprouts for20to 30minutes, until tenderand golden andbacon is crispy. Drizzle balsamic vinegarand honeyover the
roastedsprouts, and toss to coat evenly with a spoon or tongs. Taste and adjust seasoning, ifnecessary, then serve.
Serves 4.
— Gretchen McKay
EASYAPPLETART
Usingpuffpastry for the crustmeans it comes together quickand easy, with just a rolling pin, paring knife and cookie sheet. Ifyou don’t likefig jam, substitutepeach or apricot or simply brush the apples with honey. I also sprinkled a little sanding sugaron topfora bit of glitz.
1 sheetfrozenpuffpastry (fromastandard 17.3-ouncepackage), thawed All-purposeflour, for
dustingworksurface
3or4tart apples, suchas
GrannySmithorEmpire 1/4cupsugar 2tablespoonsbrownsugar 1 largeeggyolk, beaten with 1 teaspoonwater, foreggwash 2tablespoonsunsalted
butter 2tablespoonsfigjam Vanilla icecream, for serving
Preheat oven to 375 degrees.
Openpastry sheet and removepaper. Fold sheet backup. On a lightly floured work surface, roll outpastry sheet (still folded) to an 8-by-14-inch rectangle. Don’t worry if it’s not perfect, as it’s supposed tobe rustic. If you like, trim the edges with a sharp knife, bench scraper or pizza cutter. Transfer to
abaking sheet and place in freezer while you prepare apples.
Peel, core, and slice apples 1/4-inch thick. Toss in a large bowl with sugars.
Brushpastry with egg wash, being careful to avoid the edges. Pile apples in the middle, leaving about a 1-inch borderof crust. Dot apples with butter.
Bake untilpastry is golden and apples are tender, 30to 35 minutes.
Combine jelly orjamwith 1 tablespoonwater in a small bowl, and microwave until melted. Brush apples with glaze.
The tart can be servedwarmor at room temperature, with a scoop of ice cream.
— Gretchen McKay