Warm Brussels Sprout Salad with Hazelnuts and Cranberries Recipe - Allrecipes.com
Warm Brussels Sprout Salad with Hazelnuts and Cranberries Recipe
  • READY IN 50 mins

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Nov 25, 2012

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!

 
May 27, 2013

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.

 

3 Ratings

Apr 02, 2013

Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

aayers1
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