- 12 ounces shallots peeled and thinly sliced
- 3 tablespoons butter
- ⅓ cup hazelnuts crushed
- 1 tablespoon maple syrup
- ¾ teaspoon smoked paprika
- ½ teaspoon cayenne powder more or less to taste
- 1 teaspoon lemon juice
- 1 tablespoon neutral oil
- 1 pound Brussels sprouts halved
- Salt and pepper to taste
Caramelize the shallots:
Melt the butter in a wide pot or skillet over medium heat. Once bubbly, add the shallots and cook, stirring occasionally for 15–25 minutes until the shallots begin to deepen in color and fully caramelize. Adjust the heat as necessary to prevent them from burning. Sprinkle with salt.
Prepare the maple sauce:
Whisk together the maple syrup, smoked paprika, cayenne powder, and lemon juice in a bowl. Taste it. If you prefer a smokier sauce, add more smoked paprika. If you want more heat, add more cayenne or a pinch of crushed red pepper.
Roast the Brussels sprouts:
Once the shallots are about halfway done, prepare the Brussels sprouts. Place the sprouts on a parchment-lined (optional) baking sheet. Drizzle with 1 tablespoon neutral oil and toss to coat—season with salt. Arrange the sprouts cut-side down and transfer them to the preheated oven. Bake for 17–20 minutes or until the sprouts are deep golden-brown on the cut-sides and pierce easily with a fork. Check the sprouts after 15 minutes.
Calories: 294kcal | Carbohydrates: 30g | Protein: 8g | Fat: 19g | Sodium: 114mg | Fiber: 8g | Sugar: 13g | Vitamin C: 104mg