For two:
400GR Brussels Sprouts
Salt & pepper
Liège syrup (Belgian speciality)
Fresh parsley
Hazelnuts
Preheat the oven to 200°C
If not already: remove the outside leaves of the sprouts, cut off the bottom and cut in two
Place the halves with the round side on a tray with baking paper
Add salt and pepper, drizzle with olive oil and roast for about 20 minutes
Chop a handful of hazelnuts and parsley
Take them out and add two table spoons of syrup, the chopped hazelnuts and parsley, stir well and put back in the oven for 5-10 minutes
Serve with some tahini sauce or yoghurt-based dressing.
Enjoy!