Warm Brussels Sprout Salad with Hazelnuts and Maple Bacon
This warm Brussels sprout salad combines crispy roasted sprouts, crunchy hazelnuts, and savory maple bacon for a vibrant and flavorful dish perfect for any occasion.
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
- 1/4 cup grated Pecorino-Romano cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the quartered Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them in a single layer on a baking sheet.
- Roast the sprouts for 15 minutes, or until they’re tender with lightly browned edges.
- While the sprouts roast, toast the hazelnuts in a dry skillet over medium-low heat. Stir frequently for about 5 minutes, or until they’re golden and fragrant. Set aside.
- Using the same skillet, cook the chopped bacon over medium heat until crisp, about 10 minutes.
- Add the maple syrup and rosemary to the bacon. Continue cooking and stirring for another 5-8 minutes, allowing the mixture to thicken slightly.
- Once the Brussels sprouts are done, toss them with the bacon mixture in a large serving bowl.
- Sprinkle in the toasted hazelnuts, dried cranberries, and grated Pecorino-Romano cheese. Toss well to combine. Serve warm and enjoy!