Maple-Roasted Brussels Sprouts with Toasted Hazelnuts

We first attempted this recipe when a good friend, and world-class cook, invited us to a large, family-style Thanksgiving dinner. Our acceptance was quickly followed with an offer to bring the Brussels sprouts.

On that occasion, we honored the original recipe's preference for toasted hazelnuts. Great, we thought, but subsequent experiences with almonds, pine nuts, and walnuts have also gone very well.

Note that we "roast" nuts by heating a small, dry frying pan, adding the nuts, and cooking them for a couple of minutes atop the stove.

1. Preheat the oven to 375^o.
   
   
2. Prepare the Brussels sprouts by removing any yellow or brown outer leaves, cutting off the stems, and slicing them in half.
   
   
3. Toss the sprouts with the olive oil, salt, and pepper. Line a flat baking pan with foil, and spread the sprouts on the pan.
   
   
4. Move the pan to the preheated oven, and roast for 45 minutes. At the 15 minute mark, stir the sprouts to even out the browning. At the 30 minute mark, stir in the maple syrup.
   
   
5. When the sprouts are ready, move them to a serving dish, sprinkle with the nuts, and serve.

6 servings   

Source: "Well's Vegetarian Thanksgiving," New York Times, November 9, 2010