Maple Chili Crunch Brussels Sprouts with Hazelnuts
We love Brussels sprouts and would eat them just about any way but once we realized maple syrup and our chili crunch go perfectly together this was an obvious recipe to try.
Use: ORIGINAL.
Serves 4 · 40 minutes
Ingredients
• 1 1/2 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 2 tbsp pure maple syrup
• 2 tbsp Brotherly Provisions ORIGINAL Chili Crunch
• 1/3 cup hazelnuts, toasted and roughly chopped
Steps
1. Roast hot. Heat the oven to 425°F. Toss the sprouts with olive oil and salt, then spread them cut-side down on a sheet pan with space between them. Roast 20–25 minutes, until the cut sides are deep brown and the edges are crisp.
2. Make the glaze. While they roast, stir the maple syrup and 2 tbsp of the chili crunch together and heat gently on the stove, just a minute or two to bring them together. You can may need a tiny bit of water to get the consistency right. It should be thick but still able to coat your sprouts.
3. Toss. Move the hot sprouts into a bowl and toss with the maple syrup chili crunch mixture until every piece is coated.
4. Caramelize quickly. Spread them back on the pan and return them to the oven for 3–5 minutes, just until the glaze turns sticky. Watch them: maple goes from caramelized to burnt fast.
5. Finish. Place back into the bowl and toss with the hazelnuts to serve.