I am sitting in the airport waiting for my flight home to spend Christmas with my family for the first time in 4 years and coming from a family that loves to eat, I couldn’t be more excited! My sister-in-law and I have been planning Christmas dinner for the last week, picking the perfect sides, appetizers and drinks for our first Christmas on the Island. 
I love brussel sprouts and root vegetables, they are the perfect winter dish, which is why I was automatically drawn to this recipe. I’ve done roasted root veggies before with olive oil and some S & P… but the flavor of the maple syrup and hazelnuts make this dish amazing. 
Its a perfect side for chicken, turkey or beef (we are doing it with a stuffed beef tenderloin…recipe to come). This has become one of my favorite new brussel sprout recipes- last time I tweaked it and added 1 pound of parsnips (pealed and diced). You could add just about any root vegetable to this recipe and it would be fantastic! Enjoy!
Maple-Roasted Brussel Sprouts with Rutabaga and Hazelnuts (Click for printer friendly version)
What you’ll need:
- 1/2 cup pure maple syrup
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Coarse salt and freshly ground black pepper
- 2 pounds rutabaga, skin removed and cut into 1 1/2-inch pieces (5 cups)
- 3/4 pound brussels sprouts, trimmed and halved lengthwise
- 1 ounce toasted hazelnuts, chopped (1/3 cup) (optional)
What to do:
- Preheat oven to 400 degrees. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add rutabaga, and toss.
- Transfer rutabaga and all but 2 tablespoons glaze to a rimmed baking sheet (leave remaining glaze in bowl). Spread rutabaga in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing halfway through and making sure rutabaga is spread toward the edges of pan.
- Raise oven temperature to 450 degrees. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.
Recipe from Whole Living
Ski Boots in the Kitchen 
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