For extra depth of flavor, consider using smoked bacon. Toast the hazelnuts in the oven alongside the Brussels sprouts for efficiency. If you don't have Pecorino-Romano, Parmesan cheese makes a fine substitute. Fresh thyme can be used in place of rosemary. The salad can be prepared ahead of time and gently reheated before serving.
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS157
Earthy Brussels sprouts meet the crunch of toasted hazelnuts and the sweet-tart burst of cranberries in this vibrant salad. Drizzled with a maple-bacon glaze and finished with salty Pecorino-Romano, it's a symphony of flavors and textures that will redefine your perception of Brussels sprouts.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol5 mg
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Fiber6 g
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Protein7 g
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Saturated Fat2 g
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Sodium124 mg
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Sugar20 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 425 degrees F (220 degrees C).
02
Step
0 mins
Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
03
Step
15 mins
Bake in the preheated oven until sprouts are tender, about 15 minutes.
04
Step
5 mins
Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
05
Step
10 mins
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.
06
Step
0 mins
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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RECIPE REVIEWS
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Melody Flatleypouros
May 16, 2025The maple-bacon glaze is what makes this salad so special. So delicious!
Rebekah Satterfield
Jan 6, 2025I never liked brussel sprouts until I tried this recipe. Thank you!
Clara Wuckert
Jul 17, 2024This recipe is a keeper! I'll be making it again and again.
Graciela Dooley
Jul 8, 2024I made this for Thanksgiving and it was a huge hit! Everyone loved it.
Alfredo Langworth
May 15, 2024The combination of sweet, savory, and nutty flavors is incredible.
Katheryn Macgyver
May 13, 2024This recipe is amazing! My kids actually ate their Brussels sprouts!
Edwina Ondricka
Apr 30, 2024I substitued the cranberries for pomegranate seeds, and it added a great taste.
Donna Macgyver
Mar 13, 2024I love how versatile this recipe is! The flavors are amazing
Estell Haley
Dec 14, 2023Easy to follow instructions and the salad turned out perfect.
Johnny Runte
Dec 9, 2023I added a little bit of Dijon mustard to the maple syrup mixture and it was even better!