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1 1/2 pounds brussels sprouts
2 tablespoons maple syrup
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup hazelnuts ; chopped, optional
Submitted by adam
Brussels sprouts roasted with a sweet maple glaze.
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Preheat oven to 375F (190C).
Remove stems from the brussels sprouts, and any outer leaves that are yellow or brown. Cut sprouts in half.
Add sprouts, salt, pepper and oil to a large bowl and toss together to coat.
Spread the brussels sprouts in a 9x13 inch baking pan. You may line the pan with foil, for easier cleanup later, if desired.
Place in the oven for 15 minutes. Stir to ensure the brussels sprouts are browning evenly. Roast for another 30 minutes, and then add the maple syrup. Stir well to coat.
Roast for another 15 minutes, or until the brussel sprouts are tender.
Remove from the oven, and stir in the hazelnuts before serving.
Remove stems from the brussels sprouts, and any outer leaves that are yellow or brown. Cut sprouts in half.
Add sprouts, salt, pepper and oil to a large bowl and toss together to coat.
Spread the brussels sprouts in a 9x13 inch baking pan. You may line the pan with foil, for easier cleanup later, if desired.
Place in the oven for 15 minutes. Stir to ensure the brussels sprouts are browning evenly. Roast for another 30 minutes, and then add the maple syrup. Stir well to coat.
Roast for another 15 minutes, or until the brussel sprouts are tender.
Remove from the oven, and stir in the hazelnuts before serving.
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