Preparation Info

Warm Brussels Sprout Salad

Made With Our

Roasted Garlic Onion Jam

Base $7.95
Item: 101306


    Variation #1:
  • 2 pounds fresh brussels sprouts
  • 2 Tablespoons butter
  • 1 jar Stonewall Kitchen Roasted Garlic Onion Jam
    Variation #2:
  • 2 pounds fresh brussels sprouts
  • 2 carrots
  • 1/4 pound bacon or pancetta


    Variation #1:
  1. Trim root end of sprout, allowing for easy peeling.
  2. Peel off leaves and trim as you go along, until leaves get too small to use
  3. Drop all leaves into boiling salted water and cook until tender, 1 to 3 minutes
  4. Drain well
  5. Melt butter in heavy skillet, add 1/2 jar Roasted Garlic Onion Jam and when melted, add brussels sprout leaves
  6. Toss until heated through
  7. Serve warm
    Variation #2:
  1. Clean and trim brussels sprouts, and peel carrot
  2. Shred both brussels sprouts and carrot medium fine
  3. Dice bacon and pan fry until brown and crispy
  4. Remove all but 1 tablespoon bacon fat
  5. Add carrots and brussels sprouts and saute until tender
  6. Add 1/2 jar Roasted Garlic Onion Jam, allow to melt and toss to coat evenly
  7. Serve Warm