When in doubt, caramelise.
This sweet and nutty side of brussels sprouts and aromatic sage is a great accompaniment to pretty much all roasts.
A good vegetarian offering and can be eaten warm or at room temperature.
Maple Caramelised Brussels Sprouts with Hazelnuts & Sage
300g Brussels sprouts
1/2 cup hazelnuts
30ml maple syrup
Add Brussel sprouts to a pot of booing water and boil for 2-3 minutes, until just tender, then drain and run under cold water to cool.
Once cool enough to handle, cut sprouts in half.
Melt 40g butter in a large frying pan. Add sprouts and cook, stirring occasionally for 5 mins with 1/2 sage. Add maple and stir 5 mins. Add remaining butter and sage. Fry cut side down5 mins. Add roasted hazelnuts.