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
Preheat oven to 425 degrees.
In a large mixing bowl, toss all ingredients until incorporated and spread on a sheet pan lined with parchment paper.
Roast until caramelized and dark brown (20-25 minutes).
Remove from oven and transfer to a serving platter, (include residual juices).