Brussels sprouts with maple syrup and hazelnuts
Description
A unique approach to jazzing up the humble, but delicious, Brussels sprout.Ingredients
At a glance
Seasonal
Winter
100g fresh hazelnuts
700g brussels sprouts trimmed and halved
1 small red onion, cut into 2cm thick wedges
2tbsp extra-virgin olive oil
1/2 tsp salt
125ml maple syrup
2 tsp cider vinegar
Methods/steps
In small metal cake pan, toast hazelnuts in 350 dgree oven until fragrant, 5 to 10 mins. Transfer to a tea towel; rub off as much of the skins as possible. Coarsely chop and set aside. In a roasting pan, toss together some Brussels sprouts, onion, oil, salt and pepper. Roast in 220 degree oven, stirring occasionally, until tender and edges are browned, about 30 mins. Add hazelnuts, maple syrup and vinegar, toss to combine. Roast for 5 minutes.
Additional Tips
Recipe from Ruth, a veg box customer at Ashurst Organics