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