Maple-Roasted Brussels Sprouts with Hazelnuts
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Maple-Roasted Brussels Sprouts with Hazelnuts
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
Ingredients
- 1/2 cup hazelnuts
- 6 cups Brussels sprouts, trimmed and halved
- 1 small red onion, cut into 1-inch wedges
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup maple syrup
- 2 tsp 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.
- Keywords : Sides; Vegetarian; Roast; Brussels sprouts; Maple syrup; Nuts; Onions;
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