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Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Maple-bacon roasted Brussels sprouts salad with toasted hazelnuts and dried cranberries.
Ingredients:
  • 1 pound Brussels sprouts, trimmed and quartered
  • 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
  • 0.25 cup grated Pecorino-Romano cheese
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Coat Brussels sprouts with olive oil, salt, and pepper in a bowl, then spread them onto a baking sheet.
  • Roast in the oven until sprouts are tender, for approximately 15 minutes.
  • Toast hazelnuts in a skillet on medium-low heat, stirring occasionally, for about 5 minutes or until lightly toasted and fragrant. Transfer hazelnuts to a bowl.
  • Crisp bacon in the skillet over medium heat for about 10 minutes. Stir in maple syrup and rosemary, continuing to stir often, until the mixture thickens and coats the back of a spoon, about 10 minutes.
  • Mix together the cooked Brussels sprouts and bacon in a large bowl, ensuring the sprouts are well coated with the maple syrup sauce. Add in the hazelnuts, cranberries, and Pecorino-Romano cheese, and toss thoroughly. Serve warm for the best experience.

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