Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.
YIELD
6 servingsPREP
8 minCOOK
48 minREADY
60 minIngredients
Directions
Preheat the oven to 375℉ (190℃).
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
In a large bowl, mix the brussels sprouts, olive oil, salt and pepper together and toss well.
Once all of the brussels sprouts are evenly coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet to roast.
After 10 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning.
Stir in the maple syrup until well coated and keep roasting for another 5 minutes or until fork tender.
Sprinkle hazelnuts on top of the roasted brussels sprouts.
Serve warm and enjoy!
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