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.”
- 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