The Best Recipes Warm Brussels Sprout Salad with Hazelnuts and Cranberries

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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 :

• 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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• 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.

Notes :

• 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.

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