Prep + cook time: 20 minutes. Walnuts are a great substitute if you don't have hazelnuts or don't really care for them. You can broil them for 2 minutes at the very end if you want them extra crispy and brown (careful not to burn the nuts though). Serves 2-3

About 10-12 Brussels sprouts
3 tablespoons of chopped hazelnuts or walnuts
3 tablespoons of maple syrup
Olive oil
Salt
Black pepper
Garlic powder
Onion powder

Preheat to 400°F
In a bowl, toss nuts with 3 tablespoons of maple syrup, about 1/2 teaspoon of salt and some black pepper. Set aside
Slice off very bottom portion of stem and remove any damaged outer leaves. Cut in half. Place in bowl and toss with a little olive oil, salt, pepper, garlic powder and onion powder. Place cut side up on a well greased baking sheet. Bake covered for about 5-7 minutes or until they start to just soften.
Leave oven on, but remove partially cooked sprouts and toss in bowl with maple and nut mixture. Spread maple coated sprouts and nuts across baking sheet again and continue to bake uncovered until crispy brown (about 5-7 minutes). You can broil a couple minutes if they aren't browning enough on bake, but keep an eye on them to make sure the nuts don't burn.