Roasted Brussels Sprouts With Maple Syrup and Toasted Hazelnuts


  

 ...from the kitchen of One Perfect Bite courtesy of Chloe Coscarelli

Ingredients:
1-1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon kosher salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/4 to 1/3 cup toasted hazelnuts, coarsely chopped (optional)

Directions:
1) Preheat the oven to 375 degrees.
2) Remove any yellow or brown leaves from brussels sprouts. Remove stems and cut them in half.
3) In a large bowl, toss 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.
4) Roast for 15 minutes. After 15 minutes, stir brussels sprouts with a spatula or large spoon to assure even browning. Continue to roast for another 30 minutes. Stir in 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 brussels sprouts for about 15 more minutes, or until they are fork tender.
6) Toss roasted brussels sprouts with hazelnuts and serve. Yield: 6 servings.


Dori Ross

Author