Charred Brussel Sprouts, Maple, Chili, Lime & Hazelnut

 

  • 8 cups brussel sprouts , split in ½ lenghtwise

  • 4 fl oz maple syrup

  • 2 fl oz olive oil

  • 1 fl oz lemon juice

  • 1 cup hazelnuts, coarsely crushed

  • 1 tsp kosher salt

  • ½ tsp black pepper, ground

  1. Preheat oven to 425 degrees.

  2. In a large mixing bowl, toss all ingredients until incorporated and spread on a sheet pan lined with parchment paper.

  3. Roast until caramelized and dark brown (20-25 minutes).

  4. Remove from oven and transfer to a serving platter, (include residual juices).

John Minas