Maple Roasted Brussel Sprouts With Toasted Hazelnuts
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 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
brussels sprouts
|
|
| 3 ½ | tablespoons |
olive oil
|
|
| ½ | teaspoon |
sea salt
or to taste |
|
| ¼ | teaspoon |
black pepper
or to taste |
|
| 2 ½ | tablespoons |
maple syrup
|
|
| ⅓ | cup |
hazelnuts (filberts)
coarsely chopped and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
brussels sprouts
|
|
| 53 | ml |
olive oil
|
|
| 2.5 | ml |
sea salt
or to taste |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 38 | ml |
maple syrup
|
|
| 79 | ml |
hazelnuts (filberts)
coarsely chopped and toasted |
|
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!
