A great easy salad using Brussels sprouts


In my youth I did not enjoy Brussels sprouts. At the Little Farm we grow them but they take up a lot of space and do not seem to do well. Nevertheless we have great ones in the supermarket nearby so if need be I will break down and BUY them to make this yummy salad. You can make this vegetarian/pork free by adding soy bacon instead of the regular stuff.

Brussels Sprouts Cranberries Hazelnuts Feta SaladBrussels Sprouts Cranberries and Hazelnuts Salad


  • 1 pound Brussels sprouts, trimmed and quartered
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1/4 cup chopped hazelnuts
  • 3 slices thick-cut bacon without gluten, chopped
  • 1 tablespoon maple syrup
  • 1 tablespoons chopped fresh rosemary
  • 1/4 cup dried cranberries
  • 1/4 cup Feta cheese ( we make our own from our goats milk)
  • Pam Olive oil spray


  1. Preheat oven to 425 degrees F
  2. Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
  3. Bake in the preheated oven until sprouts are tender, about 15 minutes.
  4. Spray a skillet with Pam Olive Oil Spray.
  5. Cook and stir hazelnuts in the skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
  6. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Drain half the bacon drippings leaving half in the pan.
  7. 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.
  8. 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 feta cheese; toss well. This dish is best served warm.

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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