Warm Brussels Sprout Salad

Warm Brussels Sprout Salad


  • 4 – 6 Servings

  • 2 pounds fresh brussels sprouts

  • 2 Tablespoons butter

  • 1/2 cup crumbled speck

  • 1 jar Stonewall Kitchen Roasted Garlic Onion Jam


  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. Top with crumbled speck  and serve warm

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