Recipe by aayers1
"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."
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Brussels sprouts, trimmed and quartered
salt and ground black pepper to taste
thick-cut bacon, chopped
chopped fresh rosemary
grated Pecorino-Romano cheese
I made this for Thanksgiving to take to my Aunt's House. It was so good. It's definitely a keeper and I will be making it again soon!
I enjoyed this very much, only change I made was to omit the rosemary and use oregano. (I HATE rosemary) Surprisingly, I liked this better than my boyfriend who just wants me to stick to them sauted with bacon.
Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 169
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