Maple-Roasted Brussels Sprouts And Rutabaga With Hazelnuts

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1/2 cup pure maple syrup

2 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Coarse salt and freshly ground black pepper

2 pounds rutabaga, skin removed and cut into 1 1/2-inch pieces (5 cups)

3/4 pound brussels sprouts, trimmed and halved lengthwise

1 ounce toasted hazelnuts, chopped (1/3 cup)

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