Maple Hazelnut Brussels Sprouts
Total: 55 minutes
Prep: 10 minutes
Cook: 45 minutes
Yield: 4-6 servings
© by Kate Murray
- 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.
- 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.
- 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.