Tested till perfect Maple-Roasted Brussels Sprouts with Hazelnuts
Maple-Roasted Brussels Sprouts with Hazelnuts
Photography by Matthew Kimura

Maple-Roasted Brussels Sprouts with Hazelnuts

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 51 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cuphazelnuthazelnuts
  • 6 cups 6cupsBrussels sproutBrussels sprouts, trimmed and halved
  • 1 1small red oniononions, cut into 1-inch wedges
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupmaple syrup
  • 2 tsp 2tspcider vinegar
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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.

Nutritional Information Per each of 8 servings: about

cal 135 pro 2g total fat 5g sat. fat 3g
carb 23g fibre 3g chol 11mg sodium 453mg
potassium 328mg

% RDI:

calcium 4 iron 6 vit A 161 vit C 25
folate 4
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