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My review
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
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
50 m servings 304 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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: 304 calories; 18.8 g fat; 31.1 g carbohydrates; 7.8 g protein; 7 mg cholesterol; 154 mg sodium. Full nutrition
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Reviews
Read all reviews 2437 Ratings
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Most helpful positive review
4/2/2013
Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!
Most helpful critical review
1/12/2016
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.
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4/2/2013
Absolutely delicious! This will be on my Thanksgiving menu this year. Thanks for sharing!
2/24/2015
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...
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 ...
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.
11/30/2014
Delicious combination of ingredients! I made it for Thanksgiving dinner and the family loved it!
11/20/2014
Tried it using turkey bacon and it was very delicious. Thanks for sharing. I will be doing this again.
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!
11/27/2014
This was so easy and the maple syrup (sugar free) and filberts was a perfect fit. Will do again! yummmmm
2/27/2015
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 defini...