food service version
Yield: about 100 taste test size servings
Ingredients:
Ingredients:
- 5.5 lbs. brussels sprouts
- 1 1/3 cup olive oil
- 1 Tbsp. + 1 tsp. sea salt
- 1 1/4 tsp. black pepper
- 2/3 cup maple syrup
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After an additional 10 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 10 more minutes, or until they are fork tender (about 35 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!
home version
Yield: 6 servings, as a side dish
Ingredients:
Ingredients:
- 1 lb. brussels sprouts
- 1/4 cup olive oil
- 3/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 Tbsp. maple syrup
- Preheat the oven to 375 degrees.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After an additional 15 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Toss the roasted brussels sprouts with the hazelnuts and devour!