Ingredients:

  • 5 lbs (680g) fresh Brussels sprouts, trimmed and halved (or quartered if very large)
  • 6 oz (170g) thick-cut smoked bacon or pancetta, diced
  • 1/2 cup (60g) raw hazelnuts, roughly chopped
  • 1/2 cup (85g) fresh or frozen pomegranate arils (seeds)
  • 1/4 cup (30g) thinly sliced shallots or red onion (optional)
  • 2 tablespoons pure maple syrup (for optional glaze)
  • Pinch of sea salt (for optional glaze)
  • 1/4 cup (60ml) olive oil
  • 3 tablespoons cranberry juice (100% pure preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar (or red wine vinegar)
  • 1 teaspoon maple syrup (for dressing)
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of fine sea salt (for dressing)

Instructions:

  1. Prep the Components: Halve or quarter the Brussels sprouts. Dice the bacon. Rough chop the hazelnuts.
  2. Toast the Hazelnuts: In a dry skillet over medium heat, toast hazelnuts until fragrant (about 3-5 minutes). Remove and set aside.
  3. Render the Bacon: Cook the diced bacon in the same skillet over medium heat until crisp. Remove bacon pieces with a slotted spoon, draining most of the fat into a heatproof container, leaving about 2 tablespoons of fat in the pan.
  4. Crisp the Sprouts: Increase the heat to medium-high. Add the sprouts, cut-side down, to the hot bacon fat. Cook undisturbed for 4-6 minutes until deeply browned. Stir and continue cooking until they are tender-crisp throughout (about 8-10 minutes total).
  5. Maple Glaze (Optional): Reduce heat to low. Drizzle the 2 tablespoons of maple syrup over the sprouts and toss quickly for 30 seconds until coated. Remove from heat immediately.
  6. Make the Vinaigrette: In a small bowl, whisk together the cranberry juice, Dijon, vinegar, maple syrup, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until emulsified. Taste and adjust seasoning.
  7. Assemble: In a large bowl, combine the warm sprouts, cooked bacon, toasted hazelnuts, and sliced shallots (if using).
  8. Dress and Finish: Pour about two-thirds of the vinaigrette over the salad and toss gently. Transfer to a serving platter. Scatter the pomegranate arils over the top just before serving.