Maple-Roasted Brussels Sprouts with Hazelnuts

By lisaS

Ingredients

• 1/2 cup hazelnuts
• 6 cups sproutBrussels sprouts, trimmed and halved
• 1 small red onion cut into 1-inch wedges
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup maple syrup
• 2 tsp cider vinegar

Details

Servings 4
Adapted from canadianliving.com

Preparation

Step 1

In small metal cake pan, toast hazelnuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.

In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes.

Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes. Makes 4 servings.