For a warm gourmet salad, we’re roasting Brussels sprout leaves on a baking sheet with bacon and pecans.
Brussels Sprout Salad
- On a work surface, remove the leaves from the Brussels sprouts, leaving the hearts intact and about the size of a chickpea. Set aside.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- On the baking sheet, toss the sprout hearts with the bacon and oil. Bake for 6 to 8 minutes or until the bacon is slightly browned. Remove from the oven. Add the sprout leaves and pecans. Mix well to coat in the cooking fats. Continue to bake for 5 minutes or until the pecans and sprout leaves are golden. Remove from the oven and let cool for 5 minutes.
Dressing
- Meanwhile, in a bowl, whisk together all of the ingredients.
For Serving
- Transfer the salad to a serving dish. Top with the cranberries and dressing. Delicious served warm as part of a buffet spread or to accompany roasted poultry.