WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES
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.
Provided by Amy McEver
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.1 g, Cholesterol 5 mg, Fat 18.3 g, Fiber 5.8 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 123.7 mg, Sugar 19.5 g
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Sherri K
[email protected]Overall, this salad is a good starting point. With a few tweaks, it could be a really great dish.
Kofi Serekyi
[email protected]This salad is missing something. I think it needs a bit of acidity, maybe a squeeze of lemon juice or a splash of vinegar.
Bipesh Mahatou
[email protected]The Brussels sprouts in this salad were a bit tough. I think I'll try roasting them for a shorter amount of time next time.
Farhan Mohammed
[email protected]This salad is a bit too sweet for my taste. I would reduce the amount of maple syrup in the dressing next time.
Sala Sala
[email protected]I added some crumbled bacon to this salad for extra flavor. It was a great addition!
Hajala Nakakawa
[email protected]This salad is a great way to use up leftover Brussels sprouts. I always have a few extra after Thanksgiving dinner, and this is a delicious way to use them up.
Mohammed Bouterbiat
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed this salad. The roasting process brings out their natural sweetness.
Moe Holland
[email protected]This salad is easy to make and can be served warm or cold. I like to make it ahead of time and then reheat it before serving.
Mandy&Marc Willis
[email protected]I love the combination of flavors in this salad. The Brussels sprouts, hazelnuts, and cranberries are a perfect match.
Nasir Ur rahman
[email protected]This salad is a great way to get your daily dose of vegetables. The Brussels sprouts are packed with nutrients, and the hazelnuts and cranberries add some healthy fats and antioxidants.
mr.babu Vai
[email protected]I've made this salad several times and it's always a hit. The roasted Brussels sprouts are so good, I could eat them on their own.
Ennie David
[email protected]This warm Brussels sprout salad is a delightful blend of flavors and textures. The roasted Brussels sprouts are caramelized and slightly crispy, while the hazelnuts add a nutty crunch. The cranberries provide a tart sweetness, and the dressing is per