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.

brussels sprouts salad

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.

brussels sprouts salad

OTHER VEGETABLE RECIPES:

brussels sprouts salad

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Yield: 6 servings

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

  1. 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.

  2. Roast for 18-22 minutes, stirring once. Brussels sprouts should be brown.

  3. While Brussels sprouts are cooking, toast the pecans in a small pot until toasted.

  4. 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.

  5. In a large bowl, combine warm Brussels sprouts, bacon mixture, cranberries, and Pecorino Romano.

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