This is one of my favorite side dishes of the season: it’s the perfect accompaniment to your Thanksgiving turkey, or as a quick side for a easy weeknight dinner!
Brussels sprouts with maple syrup and hazelnuts
- 1 pound brussels sprouts
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons maple syrup
- 1/2 cup toasted hazelnuts, crossly chopped
Preheat the oven to 375°F (190°C). 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 and mix well. Spread them on a large baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil or parchment for easy cleanup. Place in the oven to roast. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After another 15 minutes, stir in the maple syrup. 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 serve warm.