Servings: 6
Brussels sprouts
1 lb, trimmed, quartered
Olive oil
2 tbsps
1 cup, chopped
Thick bacon slices 
to taste
Fresh ground black pepper
to taste
Maple syrup
2 tbsps
Fresh rosemary
2 tbsps
Dried cranberries
1 cup
Pecorino-Romano cheese
¼ cup, grated
Brussels Hazelnut Salad
35 m
50 m
Ready in:
85 m
  1. While heating oven to 425°F/220°C/Gas Mark 7, combine the first two ingredients. Add some salt and pepper. Toss to coat well.
  2. Put the mixture into a roasting pan.Transfer it to the oven and bake for about 15 minutes.
  3. Fry hazelnuts over medium or low heat until light brown, about 5 minutes. Put them in a bowl.
  4. Fry bacon in the same frying pan over medium heat until golden brown and crisp, about 10 minutes. Pour the maple syrup on to the bacon and add rosemary; stir well, until the moisture evaporates, about 10 minutes. Add hazelnuts, cranberries, and Pecorino-Romano cheese; stir well. Serve warm.