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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.45 Kcal (1463 kJ) | ||
| Calories from fat | 211.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.53g | 36% | |
|---|---|---|---|
| Cholesterol | 13.24mg | 4% | |
| Sodium | 206.38mg | 9% | |
| Potassium | 478.07mg | 10% | |
| Total Carbs | 31.35g | 10% | |
| Sugars | 19.94g | 80% | |
| Dietary Fiber | 6.23g | 25% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 65.5mg | 109% | |
| Iron | 2mg | 11% | |
| Calcium | 104.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 241.25 Kcal (1010 kJ) | ||
| Calories from fat | 146.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.24g | 36% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 4% | |
| Sodium | 142.48mg | 9% | |
| Potassium | 330.05mg | 10% | |
| Total Carbs | 21.64g | 10% | |
| Sugars | 13.77g | 80% | |
| Dietary Fiber | 4.3g | 25% | |
| Protein | 5.74g | 17% | |
| Vitamin C | 45.2mg | 109% | |
| Iron | 1.4mg | 11% | |
| Calcium | 72.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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