Maple-roasted Brussels Sprouts with Hazelnuts
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This recipe was submitted to our database anonymously but how we wish we knew who to thank! It's just such a delicious way of using those much-maligned Brussels and one of the beautiful British nuts in season in Autumn (also known as cobnuts, referring particularly to their fresh, undried form). |
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Ingredients
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Makes four servings
100g hazelnuts or fresh cobnuts
700g Brussels sprouts trimmed and halved
1 small red onion, cut into 2cm thick wedges
2 tbsp. extra-virgin oilive oil
½ tsp. salt
125ml maple syrup
2 tsp. cider vinegar
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Method
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- In small metal cake pan, toast hazelnuts in 350 deg. oven until fragrant, 5 to 10 minutes.
- Transfer to a 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 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.
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Time From Cupboard-To-Table
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50 minutes |
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Notes & Variations on
Maple-roasted Brussels Sprouts with Hazelnuts
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