Pies, Tarts & Crisps
Brown Sugar–Maple Apples and Brussels Sprouts
MAKES 4 SERVINGS
Honeycrisp apples add a sweet and juicy bite to this flavorful side dish.
4 slices thick-cut bacon, chopped
1 pound Brussels sprouts, trimmed and halved
2½ cups (¼-inch-thick) sliced Honeycrisp apples (about 1 medium apple)
3 tablespoons firmly packed dark brown sugar
2 tablespoons pure maple syrup
4 teaspoons apple cider vinegar
1¾ teaspoons kosher salt
½ teaspoon ground black pepper
1. In a 12-inch enamel-coated cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
2. Add Brussels sprouts and apples to skillet; cook, stirring occasionally, until Brussels sprouts are lightly browned and crisp-tender, 7 to 8 minutes. Add brown sugar, maple syrup, vinegar, salt, and pepper; cook until Brussels sprouts are tender and sugar is dissolved, 3 to 4 minutes. Sprinkle with bacon. Serve immediately.
Sweet Potato–Black Bean Chili
MAKES 8 TO 10 SERVINGS
When you need something hearty and healthy this season, you’ll turn to this tasty chili time and time again.
1 (16-ounce) bag black beans, rinsed and sorted*
4 cups water
2 cups vegetable stock
2 cups diced yellow onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 bay leaf
1½ pounds sweet potato, peeled and cut into ½-inch cubes
1 (28-ounce) can whole peeled plum tomatoes, drained and chopped
1 (7½-ounce) can chipotle peppers in adobo sauce, puréed
2 (4-ounce) cans diced mild Hatch green chiles
1 (6-ounce) can tomato paste
1 tablespoon chopped fresh oregano
2 teaspoons kosher salt
Lime wedges, fresh cilantro, red onion, queso fresco, and cornbread, to serve
In a 6-quart slow cooker, add beans, 4 cups water, stock, onion, garlic, cumin, and bay leaf. Cover and
