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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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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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