Warm Brussels Sprout Salad with Hazelnuts and Cranberries |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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. 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 |
1/4 cup grated pecorino-romano cheese |
Directions:
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.
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