Roasted Brussels Sprouts with Hazelnuts (& optional pancetta)

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10.14.2026

Made beautifully for a shared 10.14.2026 dinner party, by Mary Hammons

Serves 8

Ingredients

• 2½-3 Ib Brussels sprouts

• 3 Tbsp olive oil

• ¾ cup hazelnuts, roughly chopped

• 1 Tbsp fresh squeezed lemon juice

• 1 tsp lemon zest

• 1 Tbsp maple syrup

• Kosher salt and freshly ground black pepper

• Optional: pancetta

Directions

1. Heat oven to 425°F. Place rimmed cookie sheet in oven while pre-heating.

2. Trim the root end off the sprouts and then half them, lengthwise. Discard outer layer of leaves. Toss in a bowl with olive oil, salt and pepper.

3. Remove pan from oven, pour Brussels onto the sheet and arrange cut-side down.

4. Roast for approximately 20-25 minutes, until deeply browned and crisp.

5. Toast the hazelnuts separately for 5-7 minutes in a dry cast iron pan, watching carefully so they do not burn.

6. Reserve half of the toasted hazelnuts.

7. Toss the hot Brussels sprouts with 1/2 of the hazelnuts, and all of the lemon juice, lemon zest and maple syrup.

8. Taste and adjust seasoning. Top with remaining toasted hazelnuts.

9. Optional - cook some pancetta on the stove top until crispy & add to the top of the Brussels, along with remaining toasted hazelnuts.

Make-Ahead & Dinner-Party Notes

The Brussels sprouts are best roasted shortly before serving.

Can be prepped ahead: The hazelnuts can be toasted earlier in the day, and placed in a small ziplock. If using pancetta, it can be fried ahead and briefly re-heated when prepping the dish right before eating. Also, the lemon juice, zest and maple syrup can be combined and placed in a small container in teh fridge. Remove from fridge to let come to room temp, while Brussels are roasting.

Note: The small amount of maple syrup is intended to round out the sprouts' bitterness rather than make them sweet.