Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.
Makes 4 servingsIngredients
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 1 cup coarsely chopped hazelnuts
- 3 slices thick cut bacon, chopped
- 2 tablespoons real maple syrup
- 2 tablespoons chopped rosemary
- 1 cup dried cranberries
- 1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 425 degrees. Toss the Brussels sprouts with olive oil, salt and pepper. Transfer to a baking sheet.
Roast in the oven until sprouts are tender, about 12 to 15 minutes.
Cook and stir the hazelnuts in a dry skillet over medium-low heat until lightly toasted, about 5 minutes. Transfer to a large bowl.
Cook and stir the 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 syrup begin to thicken, about 10 minutes. Add the roasted sprouts, bacon mixture, cranberries and cheese to the hazelnuts and toss well. This salad is best served warm.
Recipe courtesy of Lorrain Scarfia, culinary student at Cuyahoga County Community College. Photo by Jodi Miller.
Published in the January/February 2016 issue of Our Ohio.