Roasted Brussels Sprouts with Hot Pepper Jelly
Roasted Brussels Sprouts with Hot Pepper Jelly- Brussels sprouts roasted to perfection and tossed with sweet and spicy hot pepper jelly. This recipe is the perfect holiday side dish!
It’s that time of year where an overabundance of holiday side dishes are plastered all over the internet.
But I promise, this one is worth it!
This 2(ish) ingredient recipe will put the same ole green bean casserole to shame.
When making a Brussels sprouts recipe there are two things I like to focus on. Creating a crispy texture ( no water logged Brussels here! ) and making each bite an explosion of flavor. These holiday roasted Brussels achieve just that.
So, let’s get into it!
How to make roasted Brussels sprouts with hot pepper jelly
Gather the ingredients
Brussels sprouts- When roasted any vegetable, it’s important to use fresh not frozen. Frozen vegetables will release too much liquid and won’t become crispy.
Hot pepper jelly
Garlic powder
Salt + Pepper
Olive oil
Apple cider vinegar (optional)
Red pepper flakes (optional)- We like our Brussels really spicy, so the addition of red pepper flakes just takes it up a notch.
Start by trimming the Brussels sprouts. Remove any loose outer leaves, cut off the bottom and slice them in half.
Onto a roasted pan, toss the Brussels sprouts with olive oil, salt and pepper and garlic powder. Roast the veggies until golden brown and crispy.
Meanwhile in a microwave safe bowl or in a sauce pan on the stove, add the hot pepper jelly. Let the jelly slowly melt down so it’s syrup-like in consistency. If your pepper jelly is still too thick, add a little apple cider vinegar to thin it out.
Drizzle the warm roasted Brussels sprouts with the melted pepper jelly and gently toss to combine.
Roast for another 5 minutes or so to allow the glaze to stick.
Serve immediately with a sprinkle of red pepper flakes if using!
What is pepper jelly?
Pepper jelly is a classic southern ingredient. You’ll find it in store next to the fruit jellies and jams. Look for names like “hot pepper jelly” or “jalapeño pepper jelly”.
You’ll find that it has a slightly sweet and vinegary flavor with a subtle hint of spice. It’s a delicious addition to so many things!
What to do with leftover pepper jelly
The most popular recipe with pepper jelly is a simple appetizer. Take a softened block of cream cheese and pour the jelly over top. Serve with an assortment of crackers.
For another quick appetizer, bake a wheel of Brie and top with the pepper jelly before serving.
One way I like to use any leftover jelly is adding it to a stir fry or ramen dish for a sweet and spicy flavor. Delish!
Looking for more?
Easy Roasted Radishes with Feta Sauce
Sweet and Salty Baked Brie in Pastry
Before you go, if you make these roasted Brussels sprouts with hot pepper jelly, rate and/or comment down below. I’d love to hear what you think!
Roasted Brussels Sprouts with Hot Pepper Jelly
Ingredients
- 1 pound Brussels sprouts
- 1/2 tsp salt
- pepper
- 1/4-1/2 tsp garlic powder
- olive oil for roasting
- 1/3 cup Hot pepper jelly
- Apple cider vinegar for thinning
- red pepper flakes for serving
Instructions
- Preheat the oven to 400 degrees.
- Begin by trimming the bottoms and halving the Brussels sprout. Remove any outer leaves that are loose.
- Toss the Brussels sprouts with a good drizzle of olive oil, the salt and pepper and garlic powder.
- Roast the Brussels sprouts on a sheet pan for 20-25 minutes or until golden brown and crispy.
- Meanwhile in a microwave safe bowl or a small sauce pan on the stove, add the hot pepper jelly and slowly melt it down until it’s a syrup-like consistency. In the microwave it will be about 15-20 seconds. TIP: I like to add a splash of apple cider vinegar to the jelly to help thin it out and add a tangy flavor to the sauce. This is optional though!
- When the Brussels sprouts come out of the oven, drizzle the melted jelly over the sprouts and toss gently to combine.
- Roast for another 5 to 8 minutes to help the glaze stick. Sprinkle with red pepper flakes if using and taste for any additional salt. Serve immediately and enjoy!
