Honest Fare

Pretty Provisions and Notes from the Kitchen

Maple Glazed Brussels Sprouts with Hazelnuts

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Maple Glazed Brussels Sprouts with Hazelnuts, Honest Fare by Gabrielle Arnold

Though the weather down here tells a very different story, autumn has officially arrived. And with it, my craving for Brussels sprouts. Maple glazed with hazelnuts, and broiled to a crispy perfection.

Tiny baby cabbages – so cute!
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A lot of people think they don’t like Brussels sprouts. And I say that they “think” they don’t like them because I believe they’ve just never had them cooked right ;) I too have seen and smelled my share of grossly overcooked and buttery Brussels sprouts, and we all know the reputation they have for smelling like farts. (Side note: Was it just my childhood or did the 80’s seem to breed these kinds of vegetable massacres? Or maybe I was just growing up in New Jersey? Buffet lines with green veggies turned almost beige from stewing in salty water for hours. I find it truly amazing that any of us who lived through those years made it out to enjoy veggies at all.)

It’s true though – Brussels sprouts CAN smell pretty gnarley. But they don’t have to. Overcooking them releases glucosinolate sinigrin, which has a sulfurous odor that isn’t exactly the most appetizing. The trick is to cook them just through and go no further so they retain some firmness at their core and don’t get smelly. It’s really not that complicated.

After removing the very bottoms of their stems, I like to cut them in half so they cook faster and so that more of their surface area can brown. I lightly seasoned these and baked them for just a few minutes.

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Then I tossed them in the maple syrup and hazelnut mixture and baked them for a few more.

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I took them out once they were nice and crispy and the nuts were toasted. You can also broil them for a minute or two at the end for some extra crispy action.

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Recipe

Prep + cook time: 20 minutes. Walnuts are a great substitute if you don’t have hazelnuts or don’t really care for them. You can broil them for 2 minutes at the very end if you want them extra crispy and brown (careful not to burn the nuts though). Serves 2-3

You need:

  • About 10-12 Brussels sprouts
  • 3 tablespoons of chopped hazelnuts or walnuts
  • 3 tablespoons of maple syrup
  • Olive oil
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder

Directions

  1. Preheat to 400°F
  2. In a bowl, toss nuts with 3 tablespoons of maple syrup, about 1/2 teaspoon of salt and some black pepper. Set aside
  3. Slice off very bottom dirty portion of stem and remove any damaged outer leaves. Cut in half. Place in bowl and toss with a little olive oil, salt, pepper, garlic powder and onion powder. Place cut side up on a well greased baking sheet. Bake covered for about 5-7 minutes or until they start to just soften.
  4. Leave oven on, but remove partially cooked sprouts and toss in bowl with maple and nut mixture. Spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes). You can broil a couple minutes if they aren’t browning enough on bake, but keep an eye on them to make sure the nuts don’t burn.

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11 Comments

  1. Posted September 10, 2010 at 8:08 PM | Permalink

    hahaha! glad to hear I’m not the only one who thinks they smell like farts!

  2. Posted September 10, 2010 at 8:58 PM | Permalink

    Yum! I love brussels sprouts. They get such a bad rap. I love the idea of the glaze, I’ll definitely be trying this next time I bring some home. I like to shred the leaves very thin and then toss them with olive oil, mustard seeds and white wine. Yum!

  3. Virginia
    Posted September 11, 2010 at 2:40 PM | Permalink

    Those look delicious! I only found out recently that I actually like brussels sprouts (served yummy and crispy as tapas). Now I can make them at home!

  4. Posted September 12, 2010 at 7:49 AM | Permalink

    I love brussels sprouts. My daughter does too. This looks delicious.

  5. Posted September 13, 2010 at 11:54 PM | Permalink

    I am one of those people who have avoided brussel sprouts like the plague. My mom ate them all through her pregnancy with me and the smell has always made me sick, which I thought was funny. This recipe, however, looks REALLY delicious. I can’t wait to try this!

  6. Posted September 14, 2010 at 12:05 PM | Permalink

    Glad to find another true believer in crispy Brussels sprouts! These look divine :)

  7. Posted September 14, 2010 at 1:03 PM | Permalink

    I just spotted the first crop of brussels sprouts at the store yesterday and I got all gitty! love love love them!

  8. liz
    Posted September 15, 2010 at 12:17 AM | Permalink

    I love them too. Sometimes I cook them by peeling all of the leaves off so they’re loose and then throwing them in a pan with salt and olive oil. YUM.

  9. Posted September 15, 2010 at 10:14 AM | Permalink

    I love Brussels and this recipe looks delicious. Also – I just discovered this blog (via Food News Journal) and think it is DIVINE. Beautifully done, I love everything about it.

  10. Posted September 15, 2010 at 10:56 AM | Permalink

    Looks wonderful! This will be on my list for thanksgiving options.

  11. Posted November 29, 2010 at 11:47 PM | Permalink

    I make buttered bacon brussell sprouts and we love them, although the idea of sticky maple syrup and hazelnuts sounds divine – good thing I have some of these little green beatuties in my fridge – I’ll have to make this recipe some night this week!

    PS just found your blog through 101 cookbooks – I love it – can’t wait to scour through your archives when I’m not on my lunch break!

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