Brussels sprouts roasted with pure maple syrup and tossed with cranberries, hazelnuts, shallots and pecornio. This amazingly simple side dish is perfect for both Thanksgiving and easy weeknight dinners!
Hi friends!! Happy Monday!
Okay, so I’m not quite sure how happy I am that it is Monday, but is it just me or as the holidays get closer, saying things like ‘happy’ before the word Monday become more appropriate?
You need to think about it? Marinate on that one and let me know if I’m way off my rocker and should strike the phrase, ‘Happy Monday’ from my vocabulary permanently.
Mine was grrrrrrrreat! ⬅️Said exactly like Tony the Tiger, btw.
Boy and I have decided to embark on a SUPER exciting journey and over the weekend we took our first baby step on the path that is sure to be CRAZINESS.
I seriously could NOT be more thrilled. And anxious. With a touch of stressed out.
But I’m also extremely superstitious, so I can’t really tell you what the journey is until we have crossed our T’s and dotted our I’s… or at least until we have finalized a contract.
So, as SOON as we do that, you guys will be the first to know ALL about what’s going on over here.
Well, more like the third, because my wonderful MIL who is holding our hand through this entire thing will be the first. And then I DO have to tell my own mother!
So you guys will be the third.
Okay enough chit chat. Let’s talk about B.S. 😇
Maple Roasted Brussels Sprouts with Cranberries & Hazelnuts
Oh my gawsh, where to start with these startlingly simple and AMAZINGLY delicious sprouts…
These sprouts are jam packed with both flavor AND texture. Full on FLAVOR BOMB happening here.
Sweet pure maple syrup coated smoky, caramelized brussels sprouts with crunchy, nutty hazelnuts, pungent shallots, pops of chewy and tart dried cranberries; finished with a generous sprinkling of salty pecorino.
Seriously, these maple roasted brussels sprouts will rock your face off.
I kid you not, this dish is SO downright delicious it will turn even the biggest brussels sprouts hater into a convert FOR LIFE. ⬅️ Mark my words. Brussels sprouts lovers in da houuuuse!
- Make sure you trim your brussels sprouts! To do so, use a paring knife and cut off the tip of the stem and discard it. Then simply remove and discard the any blemished outer leaves.
- You want all the brussels sprouts to be roughly the same size when roasting. You can keep the smaller ones whole, but be sure to half (or even quarter) the larger sprouts.
- I highly recommend roasting the hazelnuts. Raw hazelnuts are pretty bland, but once roasted, hazelnuts taste amazing and have a crunchier texture. Roasting them in really easy, you just want to keep an eye on them so they don’t burn. I included instructions for roasting hazelnuts in the notes section of the recipe below.
- If you can’t find hazelnuts or don’t feel like roasting them, you can substitute pecans or walnuts.
Outrageously delicious and ridiculously easy, these Maple Roasted Brussels Sprouts NEED to happen in your house! Perfect as a side for Thanksgiving or every dinner in between, these sprouts are guaranteed to please!!
Until Thursday friends, cheers – to dinner with a side of B.S.
- 2 Pounds Brussels Sprouts – trimmed and cut in half if large
- 2 TBS Olive Oil
- ⅛ tsp Cayenne Pepper
- ¾ tsp Sea Salt
- ¼ tsp Freshly Ground Pepper
- 3 TBS Pure Maple Syrup
- 1 small Shallot – finely diced
- ½ Cup Toasted Hazelnuts* - chopped
- ½ Cup Dried Cranberries
- Pecorino – shredded, to taste
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up.
- In a large bowl toss brussels sprouts with oil. Season with cayenne, salt and pepper. Toss again to thoroughly coat. Transfer to prepared baking sheet in a single layer.
- Roast brussels sprouts in the oven for 25 minutes, stirring halfway through. Remove sprouts from oven and drizzle with maple syrup and stir to coat. Continue to roast the sprouts for 5-10 minutes, or until tender and desired level of caramelization is achieved. Remove from oven and season to taste with salt and pepper.
- Transfer sprouts to a serving bowl and toss with shallots, hazelnuts and cranberries. Top with a generous sprinkling of pecorino. Serve and enjoy!
*To toast hazelnuts: Roast nuts in a single layer on a sheet pan in the oven at 350 degrees F for 15 minutes, stirring every 5 minutes or so. Drape a large tea towel inside a bowl and transfer nuts to towel. Wrap up towel to form a bundle and let nuts steam for 1 minute. Rub the nuts in the towel to remove loose skin. Don’t worry if all the skin doesn’t completely come off. Discard skin, allow nuts to cool completely and use in your favorite dishes!
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