Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Name: Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound Brussels sprouts, trimmed and quartered; 2 tablespoons olive oil; salt and ground black pepper to taste; 1 cup chopped hazelnuts; 3 slices thick-cut bacon, chopped; 2 tablespoons maple syrup; 2 tablespoons chopped fresh rosemary; 1 cup dried cranberries; ¼ cup grated Pecorino-Romano cheese

Rating: 4.83 stars

46 Ratings
29 Reviews
7 Photos

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.

By Amy McEver

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 pound Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chopped hazelnuts
3 slices thick-cut bacon, chopped
2 tablespoons maple syrup
2 tablespoons chopped fresh rosemary
1 cup dried cranberries
¼ cup grated Pecorino-Romano cheese

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C).

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Step 2
Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
Step 3
Bake in the preheated oven until sprouts are tender, about 15 minutes.
Step 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.
Step 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.
Step 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.

Cook's Note:

I have never liked Brussels sprouts, but they are my husband's favorite vegetable; he doesn't like nuts. This recipe, however, pleases both of us!

I created the recipe one day when I needed to bring a salad to a church dinner. It was a hit. Also delicious as a cold salad, if you prefer.

Nutrition Facts

Per Serving:

295 calories; protein 7.1g; carbohydrates 31.1g; fat 18.3g; cholesterol 5mg; sodium 123.7mg. Full Nutrition

Reviews (29)

Most helpful positive review

mauigirl

04/03/2013

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

Helpful

(16)

Most helpful critical review

Diva cook

01/12/2016

I made this Christmas Day... My guests really enjoyed it however I found it too sweet. If I made this again I would cut the maple syrup bu half at least. Read More

Helpful

(2)

46 Ratings

5 star values: 41
4 star values: 2
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mauigirl

04/02/2013

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

Helpful

(16)

JANER01

02/24/2015

This was truly excellent. I had to make changes due to what I had on hand... I used toasted pecans (because I always have them in the freezer ready to roll) and I skipped the cheese. Plus I had Kirkland Precooked Bacon Crumbles in the fridge - so instead of cooking the bacon and using the grease I put 1 T butter in the skillet added the syrup reduced it and added the bacon to heat it up. Bingo! I didn't have time to go to the store etc. to do it as written but I'm sure it's a winner either way. Read More

Helpful

(15)

sugarandspite

05/27/2013

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. Read More

Helpful

(11)

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! Read More

Helpful

(6)

Karen Thiebaud

12/23/2014

LOVE LOVE LOVE this salad. I substituted walnuts for the hazelnuts because that is what I had on hand. I also shredded the Brussels sprouts before roasting them. Read More

Helpful

(6)

Vicky

11/30/2014

Delicious combination of ingredients! I made it for Thanksgiving dinner and the family loved it! Read More

Helpful

(6)

cristhel28

11/20/2014

Tried it using turkey bacon and it was very delicious. Thanks for sharing. I will be doing this again. Read More

Helpful

(5)

Ramona Kolstoe

11/28/2014

This was so easy and the maple syrup (sugar free) and filberts was a perfect fit. Will do again! yummmmm Read More

Helpful

(4)

crazy gypsy

02/27/2015

it was awesome. i also substituted walnuts for the hazelnuts because it's what i had on hand. took the rest for lunch the next day but didn't eat much due to co-workers trying it! will definitely make this again and again. Read More

Helpful

(4)

Diva cook

01/12/2016

I made this Christmas Day... My guests really enjoyed it however I found it too sweet. If I made this again I would cut the maple syrup bu half at least. Read More

Helpful

(2)

More Reviews

Back to Warm Brussels Sprout Salad with Hazelnuts and Cranberries

All Reviews for Warm Brussels Sprout Salad with Hazelnuts and Cranberries

- of Reviews

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Servings Per Recipe: 6
Calories: 295.2

% Daily Value *

protein: 14 %

carbohydrates: 10 %

dietary fiber: 23 %

sugars:

fat: 28 %

saturated fat: 11 %

cholesterol: 2 %

vitamin a iu: 14 %

niacin equivalents: 21 %

vitamin b6: 18 %

vitamin c: 109 %

folate: 17 %

calcium: 6 %

iron: 12 %

magnesium: 18 %

potassium: 13 %

sodium: 5 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Warm Brussels Sprout Salad with Hazelnuts and Cranberries

1 of 29

All Reviews

mauigirl

04/02/2013

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

Helpful

(16)

JANER01

02/24/2015

Helpful

(15)

sugarandspite

05/27/2013

Helpful

(11)

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!

Helpful

(6)

Karen Thiebaud

12/23/2014

LOVE LOVE LOVE this salad. I substituted walnuts for the hazelnuts because that is what I had on hand. I also shredded the Brussels sprouts before roasting them.

Helpful

(6)

Vicky

11/30/2014

Delicious combination of ingredients! I made it for Thanksgiving dinner and the family loved it!

Helpful

(6)

cristhel28

11/20/2014

Tried it using turkey bacon and it was very delicious. Thanks for sharing. I will be doing this again.

Helpful

(5)

Ramona Kolstoe

11/28/2014

This was so easy and the maple syrup (sugar free) and filberts was a perfect fit. Will do again! yummmmm

Helpful

(4)

crazy gypsy

02/27/2015

Helpful

(4)

Diva cook

01/12/2016

I made this Christmas Day... My guests really enjoyed it however I found it too sweet. If I made this again I would cut the maple syrup bu half at least.

Helpful

(2)