Warm Brussels Sprout Salad With Hazelnuts And Cranberries

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Recipe Summary 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.

Ingredients | Easy Warm Salad Recipes

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.

I have never liked Brussels sprouts, but they are my husband's favorite vegetable; he doesn't like nuts. This recipe, however, pleases both of us! 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.

Info | Easy Warm Salad Recipes

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Warm Brussels Sprout Salad With Hazelnuts And Cranberries

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