Maple-Roasted Brussels Sprouts with Bacon and Toasted Hazelnuts

Preheat oven to 375 F.

Wash Brussels sprouts, cut off ends (root) and discard the ends. Then cut each sprout in half. Place Brussels sprouts in a large bowl, drizzle with 1 teaspoon of 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 the skillet on the heat and add the Brussels sprouts to the skillet. Drizzle maple syrup all over the Brussels spouts and stir in the pan to evenly distribute the syrup over the sprouts. Cook Brussels sprouts in the pan for about 5 minutes or until they become a bit caramelized and get a tiny bit golden brown.

Put the skillet in the preheated oven and roast the Brussels sprouts for about 30 minutes, then add the bacon and hazelnuts to the pan and roast for another 10 minutes or until sprouts are caramelized and golden. Add salt and pepper to taste.