warm brussels sprout salad with hazelnuts and cranberries

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 425 degrees f (220 degrees c).
• toss brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. transfer coated sprouts to a baking sheet.
• bake in the preheated oven until sprouts are tender, about 15 minutes.
• cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. transfer hazelnuts to a bowl.
• 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.
• 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.