I challenge people not to like this dish. Even if they don’t like brussels sprouts. Of course, I do like brussels sprouts, so maybe I wouldn’t know. 😉
This only makes enough for 2 – 3 people. Increase as needed. Modified from this recipe.
- 12 oz brussel sprouts, tough outside leaves removed, if needed, and cut in half
- olive oil
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/3 cup pecans, roughly chopped
- 1/4 tsp curry powder
- 1/8 tsp cinnamon
- 1 Tbsp maple syrup
Preheat oven to 375. Place brussels sprouts in a baking pan, drizzle with a bit of olive oil, and add paprika & salt. Place in oven and roast for 30 minutes, tossing halfway through.
Meanwhile, combine curry powder and cinnamon in a bowl. Add a dash of water and add pecans. Toss until pecans are coated with spices. Place on a baking sheet and toast in oven for 5 minutes.
After 30 minutes of roasting, add maple syrup to brussels sprouts and toss well. Roast another 15 minutes or until tender. (They might not need anymore time depending on their size.)
Top with pecans and serve immediately!