Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Preheat oven to 425 degrees F (220 degrees C).
Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
Bake in the preheated oven until sprouts are tender, about 15 minutes.
Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
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.
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.
Cook's Note:
I have never liked Brussels sprouts, but they are my husband's favorite vegetable; he doesn't like nuts. This recipe, however, pleases both of us!
I created the recipe one day when I needed to bring a salad to a church dinner. It was a hit. Also delicious as a cold salad, if you prefer.
Please note the differences in ingredient amounts, yield, and cook time when using the magazine version of this recipe.
Nutrition Facts (per serving)
| 295 | Calories |
| 18g | Fat |
| 31g | Carbs |
| 7g | Protein |
