Recipe Tip: For an extra burst of flavor, consider roasting your Brussels sprouts with a sprinkle of your favorite seasoning - think garlic powder, a dash of cayenne pepper for some heat, or even a touch of cinnamon for a surprising yet delicious twist.
Warm Brussels Sprout Salad
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Directions
Item No.
101306
Ingredients
- 2 pounds fresh Brussels sprouts
- 2 Tablespoons butter
- 1/2 cup bacon, fried and crumbled
- 1/2 cup Stonewall Kitchen Roasted Garlic Onion Jam
- 1 lemon, juiced
- Salt and pepper, to taste
Directions
- Bring a large pot of water to boil and add salt until the water is "salty like the sea". Make a large container of ice water that holds a colander or strainer.
- Trim root end of sprout, allowing for easy peeling. Peel off leaves and trim as you go along, until leaves get too small to use.
- Drop all leaves into boiling salted water and cook until tender, 1-2 minutes. Drain into colander or strainer, then place the whole thing into the ice bath to cool the Brussels leaves quickly and maintain their vibrant green color. Once they have cooled, allow them to drain thoroughly.
- Melt butter in heavy skillet, add jam, then Brussels sprout leaves and a small amount of salt. Toss until heated through. Top with crumbled bacon and serve warm.
