About this recipe:Turn roast Brussels sprouts into something spectacular with this recipe. The sprouts are roasted then tossed with a maple syrup, bacon and rosemary sauce, along with toasted hazelnuts and dried cranberries.
450g Brussels sprouts, trimmed and quartered
2 tablespoons olive oil
salt and ground black pepper to taste
115g chopped hazelnuts
3 rashers streaky bacon, chopped
2 tablespoons maple syrup
2 tablespoons chopped fresh rosemary
120g dried cranberries
4 tablespoons grated Pecorino-Romano cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 220 C / Gas 8.
Toss Brussels sprouts with olive oil, salt and pepper in a bowl until coated. Transfer sprouts to a baking tray.
Bake in the preheated oven until sprouts are tender, about 15 minutes.
Meanwhile, cook hazelnuts in a dry frying pan over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
Cook and stir bacon in the same pan over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon dripping 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 the sauce. Sprinkle in hazelnuts, cranberries and cheese; toss well. Best served warm.
If you prefer simpler flavours, feel free to omit the cheese. Cranberries can also be omitted if you prefer less sweetness.
Great and quick prep. I continued using the same method the next time without the bacon and maple (ran out) and just made a nice seasoned oil and roasted the sprouts. Now we eat them more often. Sometimes with balsalmic glaze. Lovely. - 27 Jul 2016