Warm Brussels Sprouts Salad
This Warm Brussels Sprouts Salad has toasted pecans and warm maple syrup bacon. A great salad for Thanksgiving.
BRUSSELS SPROUTS SALAD
This the perfect fall salad. Warm Brussels Sprouts with pecans, maple syrup covered bacon and cheese. It’s a flavor party in your mouth.
What’s in this?
INGREDIENTS
- BRUSSELS SPROUTS – Brussels Sprouts are the main thing in this salad and served warm are so good.
- BACON – Salty bacon with the sweet maple syrup is a great compliment.
- MAPLE SYRUP – This makes a sweet sauce on the salad.
- ROSEMARY – adds some flavor.
- PECANS
- DRIED CRANBERRIES
- PECORINO-ROMANO – You can substitute grated Parmesan cheese.
OTHER VEGETABLE RECIPES:
- Edamame Quinoa Salad
- Brussels Sprouts Salad
- Perfectly Roasted Carrots
- Avocado Cucumber Salad
- Brussels Sprouts with Bacon
- Spinach, Feta, and Orzo Salad
- Healthy Vegetable Chicken Soup
- Broccoli Salad
- Sweet Potato and Black Bean Enchiladas
- Corn salsa
- Greek Salsa
- Green Bean Casserole
Warm Brussels Sprouts Salad
Warm Brussels Sprouts Salad with toasted pecans and warm maple syrup bacon.
Ingredients
- 1 lb. Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup coarsely chopped pecans
- 3 slices bacon, chopped
- 3 tablespoons maple syrup
- 1 tablespoon chopped fresh rosemary
- 1/2 cup dried cranberries
- 1/4 cup grated Pecorino-Romano, (Parmesan can be substituted)
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with foil. Spread Brussels sprouts on pan and toss with olive oil. Sprinkle with salt and pepper.
- Roast for 18-22 minutes, stirring once. Brussels sprouts should be brown.
- While Brussels sprouts are cooking, toast the pecans in a small pot until toasted.
- In a large skillet, cook the bacon until bacon starts to brown. Add the syrup and rosemary and cook until syrup is thick, about 3-5 minutes.
- In a large bowl, combine warm Brussels sprouts, bacon mixture, cranberries, and Pecorino Romano.
