½ to ¾ cup
hazelnuts, lightly toasted, skin removed
small red onion
apple cider vinegar
Salt & freshly ground black pepper
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.