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Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Rated as 4.82 out of 5 Stars
0

"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 295
Original recipe yields 6 servings

Directions

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  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.

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: 295 calories; 18.3 31.1 7.1 5 124 Full nutrition

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Reviews

Read all reviews 30
  1. 44 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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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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...

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

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 ...

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.

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

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!

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

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...

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