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Brussels sprouts with hazelnuts and maple syrup

Brussels sprouts with hazelnuts and maple syrup

Brussels sprouts with hazelnuts and maple syrup. Prepared with shelled hazelnuts instead of walnut kernels.

Active time15 min

Cooking25 min

Total35 min

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Ingredients

  • 600 g brussels sprouts
  • 3 sprigs of thyme
  • 30 ml olive oil
  • 80 g shelled hazelnuts
  • 25 g maple syrup

Preparation

  1. Preheat the oven to 210 °C. Wash the sprouts, remove damaged leaves and cut into 2. Wash and pick the thyme leaves. Toss the sprouts in oil and thyme on a baking tray; roughly chop the hazelnuts.

    600 g brussels sprouts
    3 sprigs of thyme
    30 ml olive oil
    80 g shelled hazelnuts
    • knife
    • baking tray
    • oven

  2. Cook for 20 minutes, turning halfway through. Add the hazelnuts and maple syrup, toss together, then cook for a further 5 minutes until the sprouts are tender and golden.

    25 g maple syrup
    • oven

Allergens

  • Tree nuts
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Brussels sprouts with hazelnuts and maple syrup