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.
Ingredients
- 1 ½ pounds brussels sprouts
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ¼ teaspoon (or 10 grinds) black pepper
- 2 tablespoons maple syrup
- ½ cup toasted hazelnuts, coarsely chopped (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
145 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 320 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6.
Preparation
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- 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.
- 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.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
1 hour
Dining and Cooking