Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.
I created the recipe one day when I needed to bring a salad to a church dinner. It was a hit. Also delicious as a cold salad, if you prefer.
Ingredients
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- salt and ground black pepper to taste
- 1 cup chopped hazelnuts
- 3 slices thick-cut bacon, chopped
- 2 tablespoons maple syrup
- 2 tablespoons chopped fresh rosemary
- 1 cup dried cranberries
- ¼ cup grated Pecorino-Romano cheese
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
- Bake in the preheated oven until sprouts are tender, about 15 minutes.
- Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
- Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
- Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.
Notes
Check out the original recipe here on Allrecipes.com!
