Crispy maple roasted brussels sprouts made with bacon and deliciously toasted hazelnuts. This delightful side dish is perfect for your holiday entertaining and a wonderful match to the juicy summer berry and toasty oak notes in our velvety Marlborough Pinot Noir.

Ingredients:

• 2 pounds brussels sprouts
• 3 slices thick cut bacon cut diced into 1/2 inch cubes
• 1/4 cup chopped hazelnuts
• 1/4 cup pure maple syrup
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 375°F | 190°C
2. Wash brussels sprouts, cut off ends (root) and discard, then cut each sprout in half.
3. Place brussels sprouts in a large bowl, drizzle with 1 teaspoon of olive oil, sprinkle with a bit of salt and pepper, and toss to evenly coat. Set aside.
4. Cook the bacon and hazelnuts in a large oven-proof skillet over medium heat until the bacon starts to become crisp and hazelnuts become slightly toasted, about 4-5 minutes.
5. Transfer the bacon and hazelnuts to a medium bowl and set aside.
6. Keep heat and add the brussels sprouts to the skillet. Drizzle maple syrup all over brussels sprouts and stir in pan to evenly distribute on the sprouts.
7. Cook brussels sprouts in pan for about 5 minutes or until they become a bit caramelized and get a tiny golden brown.
8. Put pan in the oven and roast the brussels sprouts for about 30 minutes.
9. Add the bacon and hazelnuts to the pan with the brussels sprouts and roast about 10 minutes longer or until sprouts are caramelized and golden.
10. Add salt and pepper to taste and serve.