Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

by Richard Jordan 2 years ago
4.7 (10)
30 minutes
295.2 kcal
31.1 g carbs
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Description

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
  • ¼ cup grated Pecorino-Romano cheese
Directions
  1. 1. Preheat oven to 425 degrees F (220 degrees C).
  2. 2. Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
  3. 3. Bake in the preheated oven until sprouts are tender, about 15 minutes.
  4. 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. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 295.2 kcal
carbohydrates: 31.1 g
protein: 7.1 g
saturated fat: 2.2 g
cholesterol: 5 mg
sodium: 123.7 mg
fiber: 5.8 g
sugar: 19.5 g