Warm Brussels Sprout Salad with Hazelnuts and Cranberries

from Farm Bureau website

Ingredients:

• 1 lb. Brussels sprouts, trimmed and quartered
• 2 Tbsp. extra virgin olive oil
• salt and freshly ground black pepper, to taste
• 1 cup coarsely chopped hazelnuts
• 3 slices thick cut bacon, chopped
• 2 Tbsp. real maple syrup
• 2 Tbsp. chopped rosemary
• 1 cup dried cranberries
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 425 degrees. Toss the Brussels sprouts with olive oil, salt and pepper. Transfer to a baking sheet.
2. Roast in the oven until sprouts are tender, about 12 to 15 minutes.
3. Cook and stir the hazelnuts in a dry skillet over medium-low heat until lightly toasted, about 5 minutes. Transfer to a large bowl.
4. Cook and stir the bacon in the same skillet over medium heat until crisp, about 10 minutes.
5. Add maple syrup and rosemary. Cook, stirring often, until the bacon drippings and syrup begin to thicken, about 10 minutes.
6. Add the roasted sprouts, bacon mixture, cranberries and cheese to the hazelnuts and toss well. This salad is best served warm.