Warm Brussels Sprout Salad with Hazelnuts and Cranberries

  • Recipe By
  • Published Dec 31st
  • Ready In50m
  • Servings6
  • Calories295
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.

Warm Brussels Sprout Salad with Hazelnuts and Cranberries Ingredients

The following are the ingredients needed to make delicious Warm Brussels Sprout Salad with Hazelnuts and Cranberries for 6 servings:

  • 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

Warm Brussels Sprout Salad with Hazelnuts and Cranberries Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Warm Brussels Sprout Salad with Hazelnuts and Cranberries, you need about 20 minutes of preparation time. The time needed to cook this Warm Brussels Sprout Salad with Hazelnuts and Cranberries is about 30 minutes , and you can serve your Warm Brussels Sprout Salad with Hazelnuts and Cranberries within 50 minutes . The following are the steps to cook Warm Brussels Sprout Salad with Hazelnuts and Cranberries easily:

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
  3. 3 Bake in the preheated oven until sprouts are tender, about 15 minutes.
  4. 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. 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. 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.

Notes

  • Cook's Note:
  • 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.

Nutrition Facts

Per Serving: 295 calories; 18.3 grams of fat; 31.1 grams of carbohydrates; 7.1 grams of protein; 5 milligrams of cholesterol; 124 milligrams of sodium.

  1. Feb 27th 2015

    it was awesome. i also substituted walnuts for the hazelnuts, because it's what i had on hand. took the rest for lunch the next day but didn't eat much due to co-workers trying it! will de ...

  2. Feb 24th 2015

    This was truly excellent. I had to make changes due to what I had on hand... I used toasted pecans (because I always have them in the freezer, ready to roll), and I skipped the cheese. Plu ...

  3. Dec 23rd 2014

    LOVE LOVE LOVE this salad. I substituted walnuts for the hazelnuts because that is what I had on hand. I also shredded the Brussels sprouts before roasting them.

  4. Nov 30th 2014

    Delicious combination of ingredients! I made it for Thanksgiving dinner and the family loved it!

  5. Nov 27th 2014

    This was so easy and the maple syrup (sugar free) and filberts was a perfect fit. Will do again! yummmmm

  6. Nov 20th 2014

    Tried it using turkey bacon and it was very delicious. Thanks for sharing. I will be doing this again.

  7. May 27th 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 t ...

  8. Apr 2nd 2013

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

  9. Nov 25th 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!