These maple-roasted Brussels sprouts with cranberries and toasted hazelnuts are naturally sweet with caramelized, crispy edges and a creamy inside.
*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.