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Maple-roasted Brussels Sprouts with Hazelnuts

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).


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


  1. In small metal cake pan, toast hazelnuts in 350 deg. oven until fragrant, 5 to 10 minutes.
  2. Transfer to a tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.
  3. In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper.
  4. Roast in 220*C oven, stirring occasionally, until tender and edges are browned, about 30 minutes.
  5. Add hazelnuts, maple syrup and vinegar, toss to combine. Roast for 5 minutes.

Time From Cupboard-To-Table

50 minutes

Notes & Variations on Maple-roasted Brussels Sprouts with Hazelnuts


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