Preheat the oven to 400°F (205°C).
Prepare the Brussels sprouts: remove any brown and yellow outer leaves and cut off the tough stems. Cut the Brussels sprouts in half and slice the carrots. The carrots should be approximately the same size as the Brussels sprouts.
Place the Brussels sprouts and the carrots in a baking dish. Drizzle them with olive oil and maple syrup, and sprinkle them with salt and pepper. Toss and spread all the veggies evenly into a single layer. Roast in the oven for 15 minutes.
Remove the Brussels sprouts from the oven and add the hazelnuts. Roast until the vegetables begin to caramelize and brown, for about 10 minutes. Remove from the oven.
Stir in the cranberries and enjoy immediately.
Store leftover Brussels sprouts covered in the refrigerator for a few days, though best when fresh. Reheat in a 325°F (165°C) oven. You don’t need high temperatures to reheat the food because the vegetables have already been cooked and you don’t want them to dry out. Check the temperature every 5-10 minutes.
*Bring a medium-size pan of water to a boil. Only fill the pot half way. Once boiling, add 3 Tbsp. (54 g) of baking soda (the pot will bubble up) and the hazelnuts. Let the nuts boil for about 4 minutes. Then strain the water and rinse the nuts under cold water. Once you start rubbing the skin with your fingers, they should come right off.