Maple Balsamic Brussels Sprouts with Hazelnuts & Rosemary
Tender Brussels sprouts are roasted until golden and then tossed in a glossy maple-balsamic glaze, studded with crunchy hazelnuts and fragrant rosemary.
Ingredients
Main
- 2 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- kosher salt and black pepper to taste
- 0.25 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp hazelnuts roughly chopped
- 1 tsp fresh rosemary finely chopped
Instructions
Main
- Preheat the oven to 400°F (204°C). Trim stems and halve the Brussels sprouts, then arrange them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.2 lb Brussels sprouts, 2 tbsp olive oil, kosher salt and black pepper
- Roast for 20–25 minutes, turning halfway through, until the edges are golden and centers are tender.
- Meanwhile, whisk together the maple syrup and balsamic vinegar in a small bowl until smooth.
- Transfer sprouts to a bowl, pour the maple-balsamic glaze over, add chopped hazelnuts and rosemary, then toss gently to coat and serve immediately.
Notes
Store cooled sprouts in an airtight container in the fridge for up to 4 days, always chilling within two hours for food safety.
Reheat in a hot skillet over medium heat for 3–5 minutes to restore crispiness, rather than using the microwave.
Nutrition
Serving: 156gCalories: 210kcalCarbohydrates: 18g
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