Roasting Brussel sprouts is hands-down the best way to eat these delicious little cruciferous vegetables. They literally melt in your mouth. Mmm! Brussel sprouts are full of vitamin C, potassium, and fiber. This recipe is from a cook book called Chloe’s Kitchen.
1 1/2 lbs. Brussel sprouts
1/4 cup olive oil
3/4 tsp salt
1/4 tsp black pepper
2 tbsp maple syrup
1/2 coarsely chopped hazelnuts, toasted*
Preheat the oven to 375 degrees
- Prepare Brussel sprouts by removing outer leaves with spots, and cut of the stems, and cut in half.
- In a large bowl, toss the Brussel sprouts with olive oil, salt, and pepper until they’re fully coated.
- Arrange the Brussel sprouts in a 9 x 13-inch pan.
- Roast for 15 minutes then stir Brussel sprouts around with a spatula. Roast another 15 minutes.
- Drizzle maple over the Brussel sprouts, stir and continue to roast for 15 more minutes, or until tender.
- Toss the roasted Brussel sprouts with the toasted hazelnuts and serve.
*To toast hazelnuts, arrange on a cookie sheet and put in an oven that has been preheated to 350 degrees. Bake for about 10-12 minutes and take out and wrap up hazelnuts in a towel for another minute. Rub the hazelnuts to get off the skins.
*Make ahead tip--Brussel sprouts can be roasted a day ahead and kept refrigerated until using. Reheat by roasting in the oven at 375 degrees for about 15 minutes or until heated through.
*Variation--Feeling more savory instead of sweet? Instead of maple syrup and hazelnuts add a clove or two of minced garlic when coating the Brussel sprouts with olive oil, salt, and pepper.