Dearest Foxies! It’s been a few weeks since I last posted and I’m truly sorry. Work stuff has also taken on a marvelous momentum, including having this ‘lil old fox blog be featured in Refinery29 (holyfuckingshit) as one of nine food blogs to watch.
WTF? How did I get here? This is not my beautiful wife. This is not my beautiful house. But this is my sweet little blog and I finally feel like hard work is paying off. I don’t have a camera (I use my phone. I know, so bourgeois) or someone who manages my site. In the words of Will Farrell as Robert Goulet: “It’s just me out there.” Before we eat, let’s have a laugh, shall we?
Any blogger will tell you that what you see takes a shitton of behind-the-scenes work. And there are so many beautiful, marvelous, holy smokes blogs out there that I see and feel weak in the knees about because they’re so incredible. I’ve made many friends through this journey and I count you all among them. Thanks for reading my shit and sticking with me even when I swear or add too much paprika. You’re really rocking my world over here.
So, I figured I should probably, ya know, post some freaking recipes already. Okay, okay. Here we go.
There are some recipes that are complicated and worth the work. And then there are other recipes that are so simple and sumptuous, making them is life affirming and joy-multiplying. This is one such recipe, and it’s not particularly original. Maple Glazed Brussels Sprouts are a dime a dozen in this town (a tasty dime, at that), but these curried pecans take ’em over the top. Make these, eat the whole pan, repeat. I mean, that’s what I did today. It’s a gorgeous way to welcome the cool autumn breezes.
Sweet + Salty Maple Roasted Brussels Sprouts with Curried Pecans
- Yields: 8 servings
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Allergy Information: Dairy-free, Egg-free, Soy-free, Gluten-free, can be made Nut-free
- 2 pounds Brussels sprouts
- ½ tsp smoked paprika
- ½ cup olive oil
- 3 tbsp pure maple syrup (don’t fuck around here – get the good stuff)
- Salt and pepper, to taste
- 2/3 cups pecans
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- 1/2 tsp water
- Preheat the oven to 375F degrees and prepare a 9- x 13-inch pan with high sides with parchment or a silpat liner.
- To prepare brussels sprouts, remove any yellow or brown outer leaves, cut off the stems, and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, smoked paprika, salt, and pepper together. Once all of the brussels sprouts are coated in oil and spices, arrange them in your prepared pan.
- Place in oven to roast for 15 minutes.
- Stir brussels sprouts around with a spatula to even out the browning, and continue to roast for another 30 minutes.
- Remove brussels sprouts from oven and stir in maple syrup.
- Roast the brussels sprouts for about 15 minutes more, or until they are fork tender (about 45 minutes total roasting time).
- Add pecans to a bowl with water, curry powder, and cinnamon. Toss to coat pecans completely.
- Add pecan mixture to a prepared baking pan and place in oven for ~ 8 minutes at the same temperature. Remove and allow to cool once pecans are lightly browned.
- Remove brussels sprouts from oven and transfer to a serving dish.
- Toss the roasted brussels sprouts with the roasted pecans, or sprinkle pecans atop each portion.
- Add a grind of sea salt on top of the dish. This is very important.
- Allow dish to cool slightly and serve.