Warm Brussels Sprout Salad with Hazelnuts and Cranberries

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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."
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Ingredients

30 servings
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Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 425°F.
  2. Coat the quartered Brussels sprouts with the olive oil, salt and pepper. Bake in oven for 15 minutes, or until fork tender.
  3. While the Brussels sprouts are in the oven:
  4. In a large skillet, over medium heat, toast the hazelnuts until they begin to turn a little darker. Stir or shake the pan often, to expose all sides to the heat of the pan. Set aside.
  5. In the same skillet, add the chopped bacon. Cook until almost crisp. To the pan, add the maple syrup and rosemary. Cook, stirring often, until the oil from the bacon and the syrup start to thicken, and stick to the back of a spoon.
  6. In a large bowl, combine the Brussels Sprouts and bacon mixture, coating the sprouts well with the maple syrup sauce.
  7. Add in the hazelnuts, cranberries and Pecorino Romano. Toss well.
  8. This dish is best served warm.

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