Thursday, February 5, 2015

Warm Brussels Sprouts Salad

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.


1 pound Brussels sprouts, trimmed and quartered 
2 tablespoons olive oil
salt and ground black pepper to taste
1 cup chopped roasted almonds

2 tablespoons honey


Preheat oven to 425 degrees F. 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 bacon in the medium skillet over medium heat until crisp. Add honey 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 almonds, cranberries, and Parmesan cheese; toss well. Serve warm and enjoy!.

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