Roasted Brussels Sprouts with Hazelnuts

2 lbs Brussels Sprouts

3/4 cup hazelnuts, chopped

5 tbsp maple syrup, divided

5 tbsp apple cider vinegar (or coconut vinegar)

Sea salt, to taste

Black pepper, to taste

1. Trim the bottom of the Brussels if it has turned brown.  Slice them from top to bottom in three or four sections depending on size.

2. Toss the  Brussels with 2 tbsp of maple syrup, apple cider vinegar and a pinch of salt and pepper.

3. Bake for 25 minutes at 400°.

4. Remove from oven and toss with 1 tbsp each of maple syrup and apple cider vinegar.

5. Bake for another 20-25 minutes.  Until the Brussels are browned and crispy.

6. Toast the hazelnuts in a small saute pan for 10 minutes.  Stirring occasionally until lightly browning.

7. Toss with 2 tbsp maple syrup, 2 tbsp apple cider vinegar and a generous pinch of salt and pepper.

8. Stir in the toasted hazelnuts.

Serves 6-8  |