Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Preheat oven to 425 degrees F (220 degrees C).

Toss Brussels sprouts with olive oil salt and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.

Bake in the preheated oven until sprouts are tender about 15 minutes.

Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant about 5 minutes. Transfer hazelnuts to a bowl.

Cook and stir bacon in the same skillet over medium heat until crisp about 10 minutes. Add maple syrup and rosemary; cook stirring often until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon about 10 minutes.

Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts cranberries and Pecorino-Romano cheese; toss well. This dish is best served warm.