Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Warm Brussels Sprout Salad with Hazelnuts and Cranberries is a flavorful dish made with roasted Brussels sprouts and crunchy toasted hazelnuts.Roasting gives the Brussels sprouts tender centers and golden, caramelized edges.Dried cranberries add a sweet-tart flavor that balances the earthy vegetables.Toasted hazelnuts provide crunch and a delicious nutty aroma.A simple olive oil, lemon, and garlic dressing enhances every ingredient.This versatile salad is perfect for holiday dinners, healthy lunches, and everyday meals.
Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 1/2 cup (60 g) hazelnuts, roughly chopped
- 1/2 cup (75 g) dried cranberries
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat them dry with a clean kitchen towel. Removing excess moisture helps the Brussels sprouts roast properly and develop golden-brown edges.
- Place the halved Brussels sprouts in a large mixing bowl. Add 1 tablespoon of olive oil, salt, and black pepper. Toss thoroughly until all the pieces are evenly coated.Arrange the Brussels sprouts on a baking sheet in a single layer, placing as many cut sides down as possible. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast.
- Roast the Brussels sprouts for 15–20 minutes, turning them once halfway through cooking. They should become tender inside, with lightly crisped, caramelized edges.Cooking time may vary depending on the size of the sprouts. Check them with a fork and roast for a few additional minutes if necessary.
- While the Brussels sprouts roast, place the chopped hazelnuts in a dry skillet over medium-low heat. Toast them for approximately 3–5 minutes, stirring frequently until fragrant and lightly golden.Watch the nuts carefully because they can burn quickly. Remove them from the skillet and allow them to cool slightly.
- In a small bowl, whisk together the remaining tablespoon of olive oil, fresh lemon juice, minced garlic, and honey or maple syrup, if using.Season with a little additional salt and black pepper if needed. Taste the dressing and adjust the lemon juice or sweetness according to your preference.
- Transfer the warm roasted Brussels sprouts to a large serving bowl. Add the dried cranberries and toasted hazelnuts.Pour the dressing over the salad and toss gently until everything is evenly coated. The warmth of the Brussels sprouts helps soften the cranberries slightly and allows the flavors to blend.
- Sprinkle freshly chopped parsley over the salad. Add crumbled feta or goat cheese if desired.Serve immediately while the Brussels sprouts are still warm and the hazelnuts retain their crunch. This salad makes a wonderful accompaniment to roasted meats, grilled vegetables, or vegetarian main courses.
Notes
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to similar-sized pieces helps them cook at the same rate.
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Use freshly toasted hazelnuts: Toasting enhances their nutty aroma and gives the salad a more pronounced crunch.
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Adjust the sweetness: Honey or maple syrup is optional and can be reduced or omitted.
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Add cheese if desired: Feta or goat cheese contributes a creamy, tangy flavor.
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Make it vegan: Use maple syrup instead of honey and avoid dairy-based toppings.
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Store leftovers safely: Refrigerate leftovers in an airtight container and consume within 3–4 days. The nuts may soften during storage.