This recipe is from Eva Felis of 1 Big Bite, a food blogger I met online when we first started our business. It is easy and delicious.
She says,“The best part is to be able to make the glazed sprouts my way: a little tangy and very easy. Brussels sprouts look like miniature cabbage, but they have a lot of flavor to handle the sweetness and the bite of the jalapeno pepper jelly.”
Ingredients:
- 2 lbs. Brussels Sprouts, brown ends cut off
- 3 Tablespoons vegetable oil
- 1 teaspoon fine sea salt
- 1/4 cup Mrs. G's Pepper Jelly
- 1 teaspoon apple cider vinegar or more to taste
Prep Time: 35 minutes
Servings: 2
Instructions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Toss Brussels Sprouts with the oil and sprinkle with salt. Pour them on the sheet and roast, stirring once or twice. They should be deep golden brown, crisp outside and tender inside, 25 to 30 minutes.
- Heat the jelly and the apple vinegar in a small bowl and stir well. Pour the jelly mix over the roasted Brussels Sprouts and stir once more.