Maple-Roasted Brussels Sprouts with Toasted Hazelnuts

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HAZELNUTS, HAZELNUT OIL

By Tara Parker-Pope with The New York Times

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INGREDIENTS​

1 ½ pounds brussels sprouts
¼ cup hazelnut oil
¾ teaspoon sea salt
¼ teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
½ cup hazelnuts

INSTRUCTIONS

TOAST. Roast hazelnuts in the oven for 10 minutes on 350° F. 
PREP. Remove any yellow or brown outer layers of the brussels sprouts. Chop off stems and cut sprouts in half.  
TOSS. In a large bowl, toss the brussels sprouts with oil, salt and pepper. Spread brussels sprouts out on a foil-lined baking dish to roast.
ROAST. Roast sprouts on 375° for a total of 45 minutes. After 15 minutes, stir the brussels sprouts. After 15 more minutes, stir in the maple syrup. Roast for the final 15 minutes.
TOSS. Toss sprouts with hazelnuts. 
ENJOY!