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

5 from 4 votes

Warm Brussels Sprouts Salad with toasted pecans and warm maple syrup bacon. 

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Servings: 6 servings

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.

Cuisine: American

Course: All Recipes, Salad

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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