These are super sweet and taste like candy. They are good but I think the amount of maple syrup can be cut down. Also, a maple syrup with a little heat like habanero added to it might be good too. UPDATE. Made this again and switched it up a little. Probably violated the "light" part of cooking light in doing so but I think it was a little better. Omitted oil but added a little pancetta with the fat rendered in sauté pan. Used 1tsp maple syrup which made it less sweet. With the balance of pancetta could maybe do the whole 1 1/2 tsp of maple syrup.
Roasted Brussels Sprouts
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 122
- Fat: 7.1g
- Saturated fat: 0.6g
- Sodium: 176mg
Ingredients
- 1/4 cup chopped hazelnuts
- 2 teaspoons canola oil
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 pound halved Brussels sprouts
Preparation
- Preheat oven to 425°. Combine hazelnuts, canola oil, maple syrup, black pepper, salt, and Brussels sprouts on a jelly-roll pan. Bake at 425° for 17 minutes, stirring once.
Roasted Brussels Sprouts Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Meatless
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Cranberry Roasted Winter Vegetables
Southern Living -
Romano-Topped Brussels Sprouts
Cooking Light
advertisement
What's for Dinner Tonight?
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy