Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Warm Brussels Sprout Salad with Hazelnuts and Cranberries is hearty and seasonal.Roasted sprouts create a caramelized, tender base.Toasted hazelnuts add crunch and rich nuttiness.Dried cranberries bring bright, sweet contrast.A light vinaigrette ties the flavors together.Ideal for holidays, fall dinners, or elegant side dishes.
Ingredients
- 1 lb Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ⅓ cup hazelnuts (toasted and roughly chopped)
- ⅓ cup dried cranberries
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Optional: ¼ cup shaved Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, turning halfway, until golden and tender.
- In a small bowl, whisk together vinegar, Dijon mustard, and honey.
- Add toasted hazelnuts and dried cranberries.
- Drizzle dressing over the salad and toss gently.
- Top with Parmesan and fresh thyme if desired.
Notes
- Roast sprouts cut-side down for better caramelization.
- Avoid overcrowding the pan to ensure crisp edges.
- Toast hazelnuts for enhanced flavour.
- Adjust sweetness to preference.
- Fresh cranberries can be used if lightly cooked.
- Parmesan adds savory depth but is optional.
- Best served warm, not hot.
- Store leftovers refrigerated up to 2 days.