Maple Hazelnut Brussels Sprouts

Prep: 10 min
Cook: 45 min
Serving: 4-6 servings

© by Kate Murray



  1. Toast hazelnuts until fragrant, either in the oven or on the stovetop, then rub the off skin with a kitchen towel. Chop coarsely and set aside.
  2. Half or quarter the brussels and loosely chop the onion. Spread on parchment paper and roast at 400 degrees for about 30-40 minutes or until the edges are slightly browned.
  3. Whisk maple syrup and apple cider vinegar in a separate bowl, then drizzle over the top of the roasted brussels. Roast for about 5 more minutes and then toss the chopped hazelnuts on top just before serving.
Kate Murray is a graduate of the CNS/eCornell Certificate Program in Plant-based Nutrition as well as a board certified holistic health practitioner. Find out more about her
book and her recipes by visiting

Submitted by a graduate of the CNS Plant-Based Nutrition Certificate Program.