Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Description
Roasted Brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad.
Ingredients
•
1 pound Brussels sprouts, trimmed and quartered
•
2 tablespoons olive oil
•
salt and ground black pepper to taste
•
1 cup chopped hazelnuts
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3 slices thick-cut bacon, chopped
•
2 tablespoons maple syrup
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2 tablespoons chopped fresh rosemary
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1 cup dried cranberries
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1/4 cup grated Pecorino-Romano cheese
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.