Brussels Sprouts Salad
Prep time: 50 minutes

Stash Pot Shop Recipes - Brussels Sprouts SaladThis is a light, yet filling dinner idea that is perfect for a warm summer evening. We recommend chopping the ingredients the night before so that when it is time to start cooking you can get down to it. If you are like us, you probably have pre-made infused cannabis butter in your freezer, but if you don’t we’ve included a simple recipe on how to. We recommend using a hybrid cannabis strain in the butter to get the creativity flowing while still allowing for a mellow evening.


1 pound Brussels sprouts (washed, halved and finely chopped)
1 onion (finely chopped)
1/2 pound bacon (cut into 1/4 inch strips)
1/2 cup whole raw hazelnuts
1/4 cup orange juice + zest
1/4 cup tequila

Cannabis Infused Butter
8 oz. butter
1/4 oz. cannabis


Cannabis Infused Butter

– Finely grind up cannabis. Coffee grinders work great – but make sure to wash it out after!
– On low heat add ground cannabis and butter to a pan and mix well with a metal whisk.
– Keep heat medium-low. If you see bubbles, decrease the heat; be very careful not to burn the cannabis.
– Stir frequently every 5-7 minutes, for about an hour. Never leave it unattended.
– To strain the cannabis from the olive oil, place a coffee filter in a clean mason or glass jar and pour the contents of the pan.
– Store at room temperature. Be sure to keep out of direct sunlight.

Brussels Sprouts Salad

– Cook the bacon in a large nonstick skillet until it’s done the way you like it.
– Place it on a paper towel and pour out the oil from the pan.
– Add onions and roughly one tablespoon of bacon grease into the pan.
– Cook the onions until golden brown about (5-7 minutes).
– Remove the onions from the pan and set aside.

– Completely clean out the pan and place over medium-high heat.
– Add hazelnuts and stir constantly until skin becomes loose and begin to fall off.
– Once toasted remove hazelnuts from pan and set aside to cool.
– Chop coarsely.

– Clean skillet again and place over medium heat.
– Add two tablespoons of cannabis infused butter.
– Place all chopped Brussels sprouts into skillet and cook for 3 minutes without stirring.
– After 3 minutes, stir in the tequila, orange juice and salt.
– Stir well for 3-5 minutes or until most of liquid has evaporated.
– Sprinkle the sprouts with red pepper flakes.
– Add onion and bacon to pan and incorporate them into the Brussels sprouts stir until well mixed.

Serve promptly and sprinkle with Parmesan and orange zest.

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