Warm Brussels Sprout Salad with Hazelnuts and Cranberries

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.

Step: 1

Preheat oven to 425 degrees F (220 degrees C).

Step: 2

Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.

Step: 3

Bake in the preheated oven until sprouts are tender, about 15 minutes.

Step: 4

Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.

Step: 5

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.

Step: 6

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.

Per Serving: 295 calories; protein 7.1g; carbohydrates 31.1g; fat 18.3g; cholesterol 5mg; sodium 123.7mg.

Product salad is one of the easiest salads to make . It is more in fibre and water produce . As fruits can make natural sugar , you can have them for eat in mornings . The sugar in it will give you more energy for the 24 hours and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.