roasted hazelnut brussels sprouts

  • Author: Jessica Penner, RD
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings


Crispy brussels sprouts carmelized with maple syrup and studded with hazelnuts.


  • 1 lb brussel sprouts, cut in half lengthwise (or cut into quarters if the sprouts are particularly large)
  • 1 cup hazelnuts
  • 3 tbsp olive oil
  • 3 tbsp maple syrup
  • 2 tsp apple cider vinegar
  • 5 cloves garlic, crushed
  • ½ tsp salt


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Measure all ingredients into a medium sized bowl.
  3. Stir thoroughly to coat.
  4. Spread in a single layer on a rimmed sheet pan.
  5. Flip the brussel sprouts over so that they are all cut side down on the pan.
  6. Bake for 15-20 minutes. They will be ready when the bottoms turn a golden brown. Watch carefully towards the end because there is a fine line between done and burnt!


  • They taste best fresh out of the oven while the edges are still crispy. But, they’re still good later on too.


  • Calories: 272
  • Sugar: 8
  • Fat: 21.5
  • Carbohydrates: 18
  • Fiber: 5.5
  • Protein: 6

Keywords: roasted brussels sprouts

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