2 cups whole shelled pecans or any nuts to your liking
1 cup granulated sugar
1 tablespoon pure maple syrup
Combine all ingredients in a small sauté pan, low heat. Stir with a wooden spoon until sugar melts and nuts are coated.
Remove from stove and pour mixture on to a dry baking sheet. Smooth out to 1 layer; allow to cool.
When dry and cool, break into pieces; reserve for later. Any not used can be stored in an airtight container at room temperature for weeks.
Yields 6 (8-ounce) servings
1 head cauliflower, removed from center stem, separated into bite-sized flowerets
8 Brussels sprouts, halved if small, quartered if large
1 Paula red apple or any firm-flesh apple, cored and cut into ½-inch pieces
1 cup coconut milk
2 tablespoons yellow curry powder
½ teaspoon salt
Preheat oven to 350°F.
Combine all ingredients in a roasting pan large enough to hold in 1 layer. Foil cover pan, bake in preheated oven 25 minutes. Remove cover, turn veggies with a wooden spoon and continue roasting, uncovered, 25 minutes or until all liquid is absorbed and veggies are golden brown.
Remove to serving dish and garnish with caramelized nuts.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.