- Portion size 4 servings
Ingredients
Method
In small metal cake pan, toast hazelnuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes.
Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes. Makes 4 servings.
Nutritional facts Per each of 8 servings: about
- Sodium 453 mg
- Protein 2 g
- Calories 135.0
- Total fat 5 g
- Potassium 328 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 23 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 4.0
- Vitamin A 161.0
- Vitamin C 25.0
