Clandestine Kitchen’s Maple Balsamic Brussels Sprouts with Toasted Hazelnuts

Clandestine Kitchen Brussel Sprouts

November 17, 2021 By Corylynn Byrne, Kitchen Supervisor of Clandestine Kitchen

Brussels sprouts are not usually the first thing grabbed at my family's dinner table…especially at Thanksgiving! But these have quickly become a favorite and a Thanksgiving staple. They’re sticky, sweet, and super comforting. These are the perfect way to introduce picky eaters to Brussel sprouts. Move over candied yams…maple balsamic Brussels sprouts are here!

Maple Balsamic Brussels Sprouts with Toasted Hazelnuts


1 lb Brussels sprouts, ends trimmed, and cut in half
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup maple syrup
2 tablespoons Dijon mustard
2 tablespoon garlic powder
Salt and pepper to taste
Raw unsalted hazelnuts


Preheat oven to 400°

Prepare Brussels sprouts and toss with all of the ingredients minus the hazelnuts  in a large bowl until well distributed.
Place Brussel sprouts on a lined baking sheet (this gets very sticky!) Cook until tender, about 10-15 mins. With about 5 minutes left to cook, add hazelnuts to a separate baking sheet and toast.

When everything is out of the oven, roughly chop the hazelnuts. Add Brussels sprouts to desired platter and top with chopped hazelnuts. Add a splash of balsamic to the hot Brussels sprouts for a bright finish.

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