Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Name: Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Total time: 50
Yield: 6
Ingredients: 1 pound Brussels sprouts, trimmed and quartered; 2 tablespoons olive oil; 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; ¼ cup grated Pecorino-Romano cheese

Recipe by Amy McEver from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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1 pound Brussels sprouts, trimmed and quartered
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2 tablespoons olive oil
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salt and ground black pepper to taste
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1 cup chopped hazelnuts
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3 slices thick-cut bacon, chopped

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2 tablespoons maple syrup
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2 tablespoons chopped fresh rosemary
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1 cup dried cranberries
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¼ cup grated Pecorino-Romano cheese

Instructions

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.