Recipe of the warm brussels sprout salad with bacon, hazelnut, and cranberries, as a delightful mix of savory and sweet flavors, perfect for a cozy winter meal. The combination of crispy bacon, crunchy hazelnuts, and tart cranberries adds texture and depth to the Brussels sprouts, making it a festive and satisfying dish.
Cooking time:
35 minutes
Ingredients:
1 lb Brussels sprouts, trimmed and halved
6 slices bacon, chopped
½ cup hazelnuts, toasted and chopped
½ cup dried cranberries
2 tbsp olive oil
1 tbsp balsamic vinegar
salt, to taste
black pepper, to taste
Recipe:
Preheat the oven to 400°F.
Place the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the Brussels sprouts for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.
Add the roasted Brussels sprouts to the skillet with the bacon fat and toss to coat.
Stir in the toasted hazelnuts, dried cranberries, and crispy bacon.
Drizzle the balsamic vinegar over the salad and toss everything together.
Serve the salad warm, garnished with additional hazelnuts and cranberries if desired.
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