Zen Zucchini

1/2 cup hazelnuts
6 cups Brussels sprouts, trimmed and halved
1  red onion, cut into 1-inch wedges
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 cup  maple syrup
2 tsp cider vinegar

Method:

Toast hazelnuts in 350°F (180°F) oven until fragrant, 5 to 10 minutes. Transfer to tea towel; rub off as much of the skins as possible. Coarsely chop and set aside.

In roasting pan, toss together brussels sprouts, onion, oil, salt and pepper. Roast in 425°F (220°C) oven, stirring occasionally, until tender and edges are browned, about 20-30 minutes.

Add hazelnuts, maple syrup and vinegar; toss to combine. Roast for 5 minutes.