Maple Roasted Brussels sprouts and rutabaga with hazelnuts

By á-2799

Ingredients

• 1/2 c maple syrup
• 2 1/2 tbsp olive oil
• 1 tbsp fresh lemon juice
• coarse salt and freshly ground pepper
• 2 lb rutabega cut into 1 1/2" pieces (5 c)
• 3/4 lb brusselssprouts trimmed and halved lengthwise
• 1/3 c toasted hazelnuts, chopped

Details

Servings 5

Preparation

Step 1

Preheat oven to 400.
Whisk together maple syrup, oil, lemon juice, and 1/4 tsp salt in a large bowl.
add the rutabaga and toss.
Transfer rutabaga and all but 2 tbsp glaze to a rimmed baking sheet (leave remaining glaze in bowl) Spread rutabaga in a single layer, sprinkle with 1/4 tsp salt, and roast for 35 minutes, tossing half way through and making sure rutabaga is spread toward the edges of the pan.
Raise oven temperature to 450. Toss brussels sprouts with remaining glaze in bowl and 1/4 tsp salt. Remove sheet from oven, and add sprouts. Toss and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.