ALLRECIPES.COM 46 OCT/NOV 2019
MAPLE-BACON
BRUSSELS SPROUTS
HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 8 SUBMITTED BY STEFYCHEFY
235 REVIEWS
Bacon and maple are a match made in
heaven. Now add in Brussels sprouts and
you have a trifecta of tasty goodness.
2 lb. Brussels sprouts, trimmed
and halved (quartered if large)
3 Tbsp. olive oil
½ tsp. salt
¼ tsp. black pepper
3 Tbsp. pure maple syrup
5 slices bacon, crisp-cooked
and crumbled
- Preheat oven to 400°F.
- Arrange Brussels sprouts in a single
layer on a foil-lined 10x15-inch baking pan.
Drizzle with oil; toss to coat. Sprinkle with
salt and pepper.
- Roast 10 minutes. Drizzle with maple
syrup; toss to coat. Roast until tender
and beginning to brown, 10 to 15 minutes
more. Toss Brussels mixture with bacon
in a bowl.
armagazine.com/maple-bacon-
brussels-sprouts
HEALTHY QUICK GLUTEN-FREE
PER ½ -CUP SERVING: 131 CAL; 7G FAT (1G SAT);
5G PRO; 14G CARB (4G FIBER, 7G SUGARS);
255MG SODIUM
POTATO ROSEMARY KNOTS
HANDS-ON 30
TOTAL 1 HR, 55 MIN SERVES 12
SUBMITTED BY ANTHONY THEOBALD
75 REVIEWS
1 ½ tsp. instant yeast
1 cup plus 2 Tbsp. warm
water (120°F to 130°F)
3 cups bread flour
½ cup instant mashed potato flakes
2 Tbsp. nonfat dry milk powder
1 Tbsp. sugar
1 tsp. dried rosemary, crushed (or
1 Tbsp. snipped fresh rosemary)
1 tsp. salt
2 Tbsp. olive oil
1 Tbsp. cornmeal
1 Tbsp. butter, melted
Flaky salt
- Dissolve yeast in warm water in a small
bowl. Stir together bread flour, potato
flakes, milk powder, sugar, rosemary, and
salt in a large bowl of a stand mixer. Add
yeast mixture and oil. Mix with dough
hook at low speed until dough is smooth
and elastic and leaves sides of bowl,
about 8 minutes, stirring in an additional
1 to 2 Tbsp. water if dough seems dry.
- Lightly oil a large bowl. Add dough and
turn to coat with oil. Cover with a damp
cloth and let rise at room temperature
until doubled in size, 30 to 40 minutes.
- Lightly grease a baking sheet and dust
with cornmeal. Punch dough down on a
work surface, then divide into 12 equal
pieces. Roll each into a 10-inch rope; tie
into a knot. Arrange knots 2 inches apart
on prepared baking sheet. Let rise at room
temperature, covered, until doubled in
size, about 30 minutes.
- Preheat oven to 375°F. Brush knot tops
with melted butter. Lightly sprinkle with
flaky salt and if desired, fresh rosemary.
Bake until golden brown, 15 to 20 minutes.
armagazine.com/potato-rosemary-knots
VEGETARIAN
PER KNOT: 156 CAL; 3G FAT (1G SAT); 5G PRO;
26G CARB (1G FIBER, 1G SUGARS); 220MG SODIUM
more methods
We modified this recipe to use a
stand mixer. For a bread machine method,
go online to see the original recipe.
PINEAPPLE-ORANGE
CRANBERRY SAUCE
HANDS-ON 15 MIN TOTAL 25 MIN
SERVES 20 SUBMITTED BY STEPHEN
MACARTNEY
1 REVIEW
A tropical spin on typical cranberry
sauce. Honey and fresh pineapple
ensure you’ll never reach for the canned
version again.
3 large oranges
1 tsp. grated fresh ginger
¼ tsp. cinnamon
1 (12-oz.) pkg. fresh cranberries
1 cup finely chopped
fresh pineapple
½ cup honey
Remove 2 tsp. zest and squeeze 1 cup juice
from oranges. Bring 1 tsp. zest, the juice,
ginger, and cinnamon to a boil in a large
pot. Add cranberries, reduce heat, and
simmer 10 minutes. Add ⅔ cup pineapple
and the honey. Stir to combine. Remove
from heat and let cool before transferring
to a serving dish. Top with remaining 1 tsp.
zest and ⅓ cup pineapple.
armagazine.com/pineapple-orange-
cranberry-sauce
HIDDEN GEM HEALTHY GLUTEN-FREE
PER 2-TBSP. SERVING: 43 CAL; 0G FAT (0G SAT);
0G PRO; 11G CARB (1G FIBER, 9G SUGARS);
1MG SODIUM
THANKSGIVING TAKEOVER
