· 2 lb. Brussels sprouts, large sprouts, halved, small sprouts left whole
· 3 tbsp. olive oil
· 1 tbsp. chopped rosemary
· 2 tbsp. pure maple syrup
· 2 tbsp. butter or vegan buttery spread
· 2 tbsp. chopped hazelnuts, optional
Preheat oven to 400°F. In a large bowl, toss Brussels sprouts with oil and rosemary and season with salt and pepper. Roast for 45 minutes or until tender and nicely caramelized, occasionally loosening sprouts from baking dish or sheet with spatula if necessary. During the last 10 minutes of roasting, add hazelnuts to pan and toss to combine. Transfer sprouts to serving bowl and toss with maple syrup and butter or vegan spread. Taste for seasoning and adjust as necessary with salt and pepper. Serve hot.