30 min
20 min

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

    • Brussels sprouts, trimmed and quartered – 1 pound
    • Olive oil – 2 tbsp.
    • Salt and ground black pepper to taste
    • Chopped hazelnuts – 1 cup
    • 3 slices thick-cut bacon, chopped
    • Maple syrup – 2 tbsp.
    • Chopped fresh rosemary – 2 tbsp.
    • Dried cranberries – 1 cup
    • Grated Pecorino-Romano cheese – 1/4 cup
    1. Preheat oven to 425° F/ 220° C/Gas Mark 7.
    2. In a bowl, mix Brussels sprouts with olive oil, salt, and pepper. Place sprouts onto a baking sheet and place in the preheated oven.
    3. Roast until sprouts are tender throughout, about 15 minutes.
    4. In a skillet over medium-low heat lightly toast hazelnuts to release their fragrance, for about 5 minutes. Transfer hazelnuts to a bowl.
    5. In the same skillet, fry bacon over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, constantly stirring, until the bacon drippings and maple syrup thicken, for about 10 minutes.
    6. In a large bowl, mix roasted Brussels sprouts and bacon sauce. Sprinkle over with chopped hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. Serve warm.