Brussels sprouts with toasted hazelnuts and maple syrup

This is a simple and delicious recipe for roasted Brussels sprouts. You start with a little bag of sprouts.

Cut off the stem ends and remove the outer leaves. Miraculously, you seem to end up with more stuff to throw out than was in the bag to begin with. By the way, I recently purchased those flexible silicone sheets to use for cutting boards, and highly recommend them. Very easy to pick up and bend the sides to turn the cutting board into a pouring utensil.

Even though you are throwing out so much stuff, you do have some cleaned, halved sprouts to work with. And, if you put them into a deep shiny bowl, you discover that this bowl creates wonderful reflections.

Toss the sprouts with a little olive oil, salt, and pepper, and then spread them out on a piece of foil on a baking sheet.

Bake at 375 degrees for 45 minutes, turning every fifteen minutes. During the last 15-minute segment, drizzle some maple syrup over the sprouts and bake that into them.

While the sprouts are roasting, toast hazelnuts in olive oil and salt, and then chop them up.

Take the sprouts out of the oven, add the toasted hazelnuts, and serve. 

Yum.