Ah, autumn, the crisp air, the golden leaves, and the return of hearty, comforting flavors to our kitchens. As someone who revels in the change of seasons, I find that this time of year beckons us to the warmth of the oven and the rich colors of fall produce. And what better way to celebrate autumn than with a dish that’s as vibrant and inviting as the season itself: Maple-Glazed Brussels Sprouts with Toasted Hazelnuts and Cranberries.
Brussels sprouts, I believe, often get an undeserved bad rap. But when handled with care, they transform into something truly magical—nutty, sweet, and just a bit crispy around the edges. This dish champions the humble Brussels sprout, elevating it to the star status it deserves with a glorious coat of maple syrup and a scattering of toasted hazelnuts and tart cranberries.
The preparation couldn’t be simpler, which is a blessing whether you’re cooking for a busy family or preparing a cozy meal for two. The secret? Let your oven do most of the work. As the Brussels sprouts roast, they caramelize wonderfully, their natural sugars intensifying, filling your kitchen with an aroma that will have everyone asking about dinner.
This dish marries textures beautifully: the crunch of toasted hazelnuts, the softness of roasted Brussels sprouts, and the chewy burst of sweet cranberries. With just a splash of balsamic vinegar to bring everything together, this recipe is all about celebrating those gorgeous autumn flavors and textures.
I love serving this dish as a side to a comforting roast chicken or as a vegetarian main accompanied by a crusty loaf of bread. If you’re like me and enjoy a bit of freshness, a sprinkle of parsley right before serving adds a lovely touch of color and brightness.
So, as you savor each bite of this delightful dish, may it transport you to an autumnal woodland, where each crunch of a leaf underfoot is mirrored in the delightful crunch of hazelnuts in your mouth. Enjoy this taste of autumn; I hope it warms your home and heart as much as it does mine. Happy cooking, everyone!
Ingredients
– 500g Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil
– 3 tablespoons maple syrup
– 100g hazelnuts, roughly chopped
– 75g dried cranberries
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon balsamic vinegar
– 1 tablespoon fresh parsley, chopped (optional)
Method
1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the Brussels sprouts, olive oil, salt, and black pepper. Toss well to coat the sprouts evenly.
3. Spread the Brussels sprouts onto a baking tray in a single layer. Roast in the preheated oven for 20 minutes.
4. While the sprouts are roasting, toast the hazelnuts in a dry pan over medium heat until they are lightly golden and fragrant, about 3-4 minutes. Be sure to shake the pan occasionally to prevent burning. Set aside.
5. After 20 minutes of roasting, remove the Brussels sprouts from the oven and drizzle them with maple syrup and balsamic vinegar. Add the dried cranberries.
6. Toss everything together on the baking tray to ensure the sprouts are coated and the additional ingredients are evenly distributed.
7. Return the tray to the oven and continue roasting for another 10-15 minutes, until the Brussels sprouts are caramelized and tender.
8. Remove the Brussels sprouts from the oven and transfer them to a serving dish. Sprinkle the toasted hazelnuts over the top.
9. For an extra burst of freshness, garnish with chopped fresh parsley before serving, if desired.
10. Serve warm as a delicious side dish or light main course. Enjoy!
