Roasted Brussels Sprouts with Bacon, Maple and Hazelnuts

Brussel sprouts with maple syrup, bacon, and hazlenuts make the perfect side dish during the holidays... or anytime.

1 tsp. extra-virgin olive loil
2 lbs Brussels sprouts
sea salt
black pepper, freshly cracked
3 thick slices bacon, cut diced into ½" cubes
¼ cup hazelnuts,chopped
¼ cup pure maple syrup
sea salt
black pepper, freshly cracked

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Wash Brussel sprouts, cut off ends (root) and discard, then cut each sprout in half. Place Brussel sprouts in large bowl, drizzle with 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 Brussel sprouts to the skillet. Drizzle maple syrup all over Brussel spouts and stir in pan to evenly distribute on the sprouts. Cook Brussel sprouts in pan for about 5 minutes or until they become a bit caramelized and become slightly golden brown.

Put pan in the oven and roast the Brussel sprouts for about 30 minutes, then add the bacon and hazelnuts to the pan with the Brussel sprouts and roast about 10 minutes longer or until sprouts are caramelized and golden. Season with salt and pepper to taste.