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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 295 Calories

Ingredients

• 1 cup chopped hazelnuts
• 1 cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• salt and ground black pepper to taste
• 2 tablespoons maple syrup
• 1 pound Brussels sprouts, trimmed and quartered
• 3 slices thick-cut bacon, chopped
• ¼ cup grated Pecorino-Romano cheese

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.