Gorgeous roasted Brussels sprouts tossed with crunchy pecans in a brown butter sauce and drizzled with a spiced maple tahini glaze. If Brussels sprouts were served in heaven, they would taste like this 😇
I didn’t plan on posting any additional Thanksgiving recipes this year, not because I didn’t want to but just due to annoying time issues.
Then in spin class a few days ago I had this idea for Brussels sprouts with toasted pecans dripping in a brown butter sauce and then drizzled with a cardamom maple spiced tahini. Tap back 2-3-4, said the instructor, brown butter pecans, I thought!
This is what I think about in spin class. In between my agony over an improperly set up bike, and trying to count down the minutes left in the class (a 45-minute class typically has 12 songs, we are on song 5 so…), I think about recipes.
It’s really where I do my best work. Put me on a spin bike and I can craft a gorgeous prolific series of healthy recipes. Full disclosure, I’m not winning any races in class, but oh man my creativity does ride!
I woke up yesterday and got to work testing this idea. Several trial runs until the combination was just right, but really it’s a pretty foolproof recipe. The flavors simply work together, they work really really well.
If you’ve never browned butter before it’s quite easy. Just allow butter to simmer, bubble and froth. Don’t touch it! (That is the hardest part) and it will begin to brown and smell glorious and nutty. Then drop your pecans in (they have already been toasted in the oven for a few minutes) sprinkle with sea salt and WOW!