Brussels Hazelnut Salad|Print

Servings: 6

Brussels sprouts

1 lb, trimmed, quartered

Olive oil

2 tbsps

Hazelnuts

1 cup, chopped

Thick bacon slices

Salt

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

Prep:

35 m

Cook:

50 m

Ready in:

85 m

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.
Put the mixture into a roasting pan.Transfer it to the oven and bake for about 15 minutes.
Fry hazelnuts over medium or low heat until light brown, about 5 minutes. Put them in a bowl.
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.