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.
- 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
- Preheat oven to 375°F | 190°C
- Wash brussels sprouts, cut off ends (root) and discard, then cut each sprout in half.
- 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.
- 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.
- Transfer the bacon and hazelnuts to a medium bowl and set aside.
- 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.
- Cook brussels sprouts in pan for about 5 minutes or until they become a bit caramelized and get a tiny golden brown.
- Put pan in the oven and roast the brussels sprouts for about 30 minutes.
- 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.
- Add salt and pepper to taste and serve.