Maple-Roasted Brussels Sprouts with Hazelnuts
65 people added this to their Recipe Box
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| cal | 296 |
| pro | 7 g |
| total fat | 18 g |
| sat. fat | 2 g |
| carb | 34 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 324 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 21% |
| vit A | 12% |
| vit C | 175% |
| folate | 54% |
Suggested Recipes
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1/2 cup (125 mL) hazelnuts
6 cups (about 1.5 L) brussels sprouts (1 1/2 lb/750 g), trimmed and halved
1 small red onion, cut_into 1 1/2-inch (1 cm) thick wedges
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) maple syrup
2 tsp (10 mL) cider vinegar
Preparation:
In small metal cake pan, toast hazelnuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.
In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes.
Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes. Makes 4 servings.
In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes.
Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes. Makes 4 servings.
Tags:
Side Dish; Vegetables; Nuts; Roast;
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