CARAMELIZED PECANS
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.
ASIAN CAULIFLOWER
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.
