Name: Warm Brussels Sprout Salad With Hazelnuts And Cranberries Recipe
Total time: 50 min
Yield: 6
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Roasted brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad. 

How to make Warm Brussels Sprout Salad With Hazelnuts And Cranberries Recipe

Amy Mcever

Crawler

American

<p>Roasted brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad. </p>

Non Vegetarian

Brussels sprouts, trimmed and quartered

Olive oil

Salt and ground black pepper

Chopped hazelnuts

Slices thick-cut bacon, chopped

Maple syrup

Chopped Fresh Rosemary

Dried cranberries

Preheat oven to 425 degrees f (220 degrees c).

step 1

Toss brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.

step 2

Bake in the preheated oven until sprouts are tender, about 15 minutes.

step 3

Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.

step 4

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.

step 5

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.

step 6

All Recipes