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Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
30 min
20 min
  • Brussels sprouts, trimmed and quartered – 1 pound
  • Olive oil – 2 tbsp.
  • Salt and ground black pepper to taste
  • Chopped hazelnuts – 1 cup
  • 3 slices thick-cut bacon, chopped
  • Maple syrup – 2 tbsp.
  • Chopped fresh rosemary – 2 tbsp.
  • Dried cranberries – 1 cup
  • Grated Pecorino-Romano cheese – 1/4 cup
  1. Preheat oven to 425° F/ 220° C/Gas Mark 7.
  2. In a bowl, mix Brussels sprouts with olive oil, salt, and pepper. Place sprouts onto a baking sheet and place in the preheated oven.
  3. Roast until sprouts are tender throughout, about 15 minutes.
  4. In a skillet over medium-low heat lightly toast hazelnuts to release their fragrance, for about 5 minutes. Transfer hazelnuts to a bowl.
  5. In the same skillet, fry bacon over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, constantly stirring, until the bacon drippings and maple syrup thicken, for about 10 minutes.
  6. In a large bowl, mix roasted Brussels sprouts and bacon sauce. Sprinkle over with chopped hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. Serve warm.