- Published Dec 31st
- Ready In50m
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
- 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 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.
- 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.
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.