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Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
aayers1

aayers1

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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.
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Reviews

sugarandspite
2

sugarandspite

5/27/2013

I enjoyed this very much, only change I made was to omit the rosemary and use oregano. (I HATE rosemary) Surprisingly, I liked this better than my boyfriend who just wants me to stick to them sauted with bacon.

mauigirl
2

mauigirl

4/2/2013

Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!

scrappytootsi
1

scrappytootsi

11/25/2012

I made this for Thanksgiving to take to my Aunt's House. It was so good. It's definitely a keeper and I will be making it again soon!

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