thumbs img 0319 Maple Roasted Brussels Sprouts With Toasted Hazelnuts
Maple-Roasted Brussels Sprouts With Toasted Hazelnuts (v)
The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup. Made a great side for my Thanksgiving dinner of Harvest Stuffed Portobello Mushrooms. Thank you to my friend, Lan, who saw the recipe and passed it along.

Recipe by Chloe Coscarelli of “Cupcake Wars” fame! (serves 6)
1.5lbs brussels sprouts
1/4c olive oil
3/4t sea salt
1/4t (or 10 grinds) black pepper
2T maple syrup Maple Roasted Brussels Sprouts With Toasted Hazelnuts
1/2c toasted hazelnuts Maple Roasted Brussels Sprouts With Toasted Hazelnuts, coarsely chopped (optional)

  1. Preheat the oven to 375 degrees.
  2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
  3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9- by 13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue. Place in oven.
  4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
  5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
  6. Toss the roasted brussels sprouts with the hazelnuts and devour!

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