Medium Salad Side Dish

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Name: Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Prep time: 24 min
Cook time: 60 min
Total time: 84 min
Yield: 4 servings
Cuisine: Unknown
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; 0.25 cups grated Pecorino-Romano cheese

Total Time

1h 24m

24m prep · 60m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.

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
0.25 cups grated Pecorino-Romano cheese

Instructions

1

Preheat oven to 425 degrees F (220 degrees C).
2

Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
3

Bake in the preheated oven until sprouts are tender, about 15 minutes.
4

Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
5

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.
6

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.