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Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts

Recipe photo courtesy of Chris Testani

The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep an eye on the vegetables during the final stage of roasting.

Source: Martha Stewart Living, February 2012
Total Time Servings

Ingredients

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Cook's Notes

Get Nutty: Hazelnuts add more than just a delicious crunch to this vegetable medley. The heart-healthy nut also packs essential nutrients, including B vitamins and fiber.

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