1/2 cup hazelnuts
6 cups Brussels sprouts; trimmed and halved
1 small red onion; cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup maple syrup
2 teaspoons cider vinegar
In small metal cake pan, toast hazelnuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.
In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 30 minutes.
Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes.
makes 4 Servings