Maple Roasted Brussels Sprouts with Hazelnuts

I'm on recipe posting roll this week. You can expect something tomorrow too...I just want to REALLY load you up now before I go dark next week....since I'll be cruising in the British Virgin Islands and all. Oh yeah, baby. While you all are missing new food ideas (and my wit and charm), I'll be bronzing and wearing floppy straw hats and chic bathing suits. And drinking mimosas at the front of a boat, talking in a british accent and being hand fed fresh caught seafood and fruit. Probably not at the same time. But maybe. On to the recipe. You can make this is my tan honor...

Brussels sprouts are slowly but surely taking over this blog. Few might argue I have too many b-sprouts recipes, but to ye naysayers, I say "no such thing." They are just so delicious and taste so great with all these different add-ons. So, I offer you yet another fun and unique brussels recipe. Let me know how ya like it!


  • 1 lb brussels sprouts, halved
  • 4 slices of thick-cut bacon
  • 1/2 tsp sea salt
  • 2 tbsp pure maple syrup (preferably Grade B)
  • 1/2 cup hazelnuts


  1. Preheat the oven to 400 and heat a large cast iron skillet over medium/high heat. (See note below about if you don't have a cast iron skillet)
  2. Cut your bacon up into small slices/pieces and cook in the skillet until browned and cooked. Remove bacon with a slotted spoon to a paper towel lined plate. Leave the bacon grease in the skillet.
  3. Toss brussels sprouts into the skillet and stir to coat with the bacon grease. Add salt and saute over medium/high heat for about 7-8 minutes, or until the sprouts start to brown.
  4. Transfer the skillet into the oven. After about 15 minutes of roasting, take the skillet back out, add the hazelnuts and drizzle maple syrup over the sprouts. Mix around so the maple syrup reaches all the sprouts.
  5. Place skillet back in the oven for 5-10 more minutes or until the sprouts are well-browned to your preference.
  6. Serve!

Servings: 4