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Maple Roasted Brussels Sprouts, Rutabaga and Sweet Potatoes with Hazelnuts


The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup caramelizes quickly so keep a close eye on the vegetables during the last part of the roasting.


Maple Roasted Brussels Sprouts, Rutabaga and Sweet Potatoes with Hazelnuts



3/4 cup pure maple syrup

1/2 teaspoon cinnamon

3/4 teaspoon Rain’s Choice ground Bourbon Vanilla Bean Powder (can substitute extract if preferred)

31/2 Tablespoons extra-virgin olive oil

1 Tablespoon + 1 teaspoon fresh lemon juice

Sea salt and freshly ground pepper

2 pounds rutabaga, skin removed and cut into 11/2 inch pieces

3/4 pound Brussels Sprouts, trimmed and halved lengthwise

2 sweet potatoes (also called yams), peeled and cut into 1-1/2 inch pieces

3/4 cup toasted hazelnuts, chopped (may substitute pecans or walnuts)


Preheat oven to 400 degrees F. Whisk together maple syrup, cinnamon, vanilla, oil, lemon juice and a couple of shakes of salt in a large bowl. Add rutabaga and sweet potatoes and coat them.

Transfer rutabaga, sweet potatoes and all but 2 tablespoons of glaze, to a lined, rimmed baking sheet. (If vegetables are crowded, divide between 2 sheets.) Spread rutabaga and sweet potatoes in a single layer, sprinkle with salt and roast for 35 minutes, tossing half-way through and making sure the veggies are evenly spread though pan.

Raise oven temperature to 425 degrees F. Toss Brussels sprouts with remaining glaze in bowl and add a couple of shakes of salt. Remove sheets from oven, and add sprouts. Toss and spread in a single layer. Roast vegetables, tossing every 5 minutes until glaze is very thick and vegetables are deep golden brown, about 20 minutes. Season with pepper and sprinkle with hazelnuts.


Serves 6 – 8

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