Maple Roasted Brussels Sprouts
Made by roasting brussels sprouts in the oven until crisp and golden, and tossing in a sweet and spicy citrus dressing. Then sprinkled with toasted hazelnuts. It’s a deliciously gourmet holiday side-dish to go down in history.
Servings Prep Time
6people 15minutes
Cook Time Total Time
20-25minutes 40minutes
Servings Prep Time
6people 15minutes
Cook Time Total Time
20-25minutes 40minutes
Ingredients
  • 1 1/2lbs brussels sprouts
  • 1tsp sea salt
  • 1/4cup neutral oil(I like rapeseed oil, or melted coconut oil)
  • 1/4cup maple syrup
  • 1/3cup apple cider vinegar
  • 3/4tsp red pepper flakes
  • 3tbsp coconut oil
  • 1/4tsp ground ginger
  • the zest of 1 lime
  • 1/4tsp hazelnuts, chopped
Instructions
  1. Preheat oven to 450F/230C. Line a baking tray with parchment paper. Slice brussels sprouts in half and toss into a large mixing bowl. Add sea salt and oil and toss to combine. Transfer brussels sprouts to baking tray cut-side-down and place in the oven to cook for 20-25 minutes, or until golden and crispy.
  2. While you’re waiting for the brussels to cook, make your dressing. In a saucepan add maple syrup, apple cider vinegar, red pepper, coconut oil, and ginger. Mix to combine and simmer on medium heat for 5 minutes. Place to the side.
  3. Toast hazelnuts in a small skillet on medium heat for 5-10 minutes, or until browned. Place to the side.
  4. When brussels are cooked transfer back to large mixing bowl and drizzle with dressing. Toss to combine. Transfer to a serving dish and sprinkle with lemon zest and toasted hazelnuts.