Warm Brussels Sprout Salad with Hazelnuts and Cranberries

INGREDIENTS

• 1 pound Brussels sprouts, trimmed and quartered
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 cup chopped hazelnuts
• 3 slices thick-cut bacon, chopped
• 2 tablespoons maple syrup
• 2 tablespoons chopped fresh rosemary
• 1 cup dried cranberries
• 1/4 cup grated Pecorino-Romano cheese