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Gallery Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts Credit: Chris Testani Recipe Summary total: 1 hr 5 mins Servings: 5
Ingredients Ingredient Checklist 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)
Cook’s Notes Get Nutty: Hazelnuts add more than just a delicious crunch to this vegetable medley. The heart-healthy nut also packs essential nutrients, including B vitamins and fiber.
Gallery Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts Credit: Chris Testani
Recipe Summary total: 1 hr 5 mins Servings: 5
Gallery
Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts Credit: Chris Testani
Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts
Credit: Chris Testani
Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts
Recipe Summary total: 1 hr 5 mins Servings: 5
Recipe Summary
total: 1 hr 5 mins
Servings: 5
total: 1 hr 5 mins
total:
1 hr 5 mins
Servings: 5
5
Ingredients
Ingredients
- 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)
Directions
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.
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.
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.
Cook’s Notes Get Nutty: Hazelnuts add more than just a delicious crunch to this vegetable medley. The heart-healthy nut also packs essential nutrients, including B vitamins and fiber.
Cook’s Notes
Get Nutty: Hazelnuts add more than just a delicious crunch to this vegetable medley. The heart-healthy nut also packs essential nutrients, including B vitamins and fiber.
Reviews
Add Rating & Review
Reviews
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All Reviews for Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
