Maple-Roasted Brussel Sprouts and Rutabaga with Hazelnuts

IMG_5852I 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. IMG_5855

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. IMG_5882

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:

  1. 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.
  2. 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.
  3. 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.IMG_5902Recipe from Whole Living