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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Warm Brussels Sprout Salad with Hazelnuts and Cranberries Recipe

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This recipe for Warm Brussels Sprout Salad with Hazelnuts and Cranberries is from Worshiping God with Food, Family, and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
Pompeian Olive Oil Extra Virgin Regular
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
Directions:
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.

 

 

 

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