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.
August 20, 2015
I thought the proportions on this recipe were just right... not too sweet. I used walnuts instead of hazelnuts. I used sliced brussels sprouts and loved all the little browned bits that resulted.
March 27, 2014
Made exactly as written and served to guests. Hit or miss depending if people liked brussels sprouts in general, but for those of us who do, loved it!
January 08, 2014
Pretty dang good and so very easy. My anti-veggie kid asked if he could have the last portion. That floored me. I tweaked it with a bit of salt and pepper on the sprouts before mixing in the nuts, syrup and oil.
December 26, 2013
Used walnuts instead of hazelnuts.
December 23, 2013
Good but not great. The hazelnuts make it better but the sprouts need more flavor. I actually thought it needed more syrup.
November 17, 2013
Easy and delicious
June 19, 2013
Didn't have hazelnut, used pecans instead. Stirred every five or six minutes. This reminds me of Thanksgiving. Awesome!