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the_bcb: ingredients: hazelnuts
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the_bcb: ingredients: olive oil, sea salt, black pepper, maple syrup
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the_bcb: ingredients: brussels sprouts
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the_bcb: 1.5 lbs brussels sprouts
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the_bcb: step 1: remove the outer leaves
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the_bcb: step 2: quick bath
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the_bcb: step 3: cut in half
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the_bcb: step 3: cut in half
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the_bcb: (tool interlude)
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the_bcb: 1/4 cup olive oil
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the_bcb: step 4: add oil
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the_bcb: 3/4 tsp sea salt
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the_bcb: 1/4 tsp (10 grinds) black pepper
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the_bcb: step 5: add sea salt and pepper
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the_bcb: step 6: combine until coated in oil
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the_bcb: (tool interlude)
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the_bcb: step 7: line baking sheet with foil
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the_bcb: step 8: spread sprouts onto baking sheet
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the_bcb: (oven preheated to 375 degrees)
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the_bcb: step 9: roast for 15 minutes / turn sprouts / 15 more
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the_bcb: step 10: prep hazelnuts
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the_bcb: 1/2 cup toasted hazelnuts
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the_bcb: coarsely chopped
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the_bcb: step 10: toasting improv
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the_bcb: step 10: toasting improv
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the_bcb: 2 Tbs maple syrup
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the_bcb: step 12: toss sprouts with hazelnuts
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the_bcb: ta-da!
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the_bcb: step 13: devour
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the_bcb: step 14: clean up