Usually, I would say Brussel sprouts are nothing to get too excited over but this roasted and jalapeno jelly glazed Brussels sprouts recipe is one of my all time favorite and I make it my way: a little tangy, a bit spicy, and very easy.
It seems like there is a new restaurant opening in Atlanta every other day. On the other hand, sadly some are also shutting their doors for good. One of the recently closed restaurants had been not far from where I live but I would never shed a tear over. Sure I am very sorry for the employees, however, they had been the best part but the food? Nah! Not a great loss and I won’t miss any of their menu items. Saying this with my big mouth, one of my friends agreed and also disagreed. Of cause, there is an exception to what I just said. Did I ever order their jalapeno jelly glazed Brussels sprouts, she asked. I didn’t. How could I miss them? I really like roasted Brussels sprouts, just think about the kung pao Brussels sprouts… Certainly, my curiosity kicked in and I had to come up with a recipe.
jalapeno jelly glazed Brussels sprouts
Brussels sprouts look like miniature cabbage and are kind of cute. I roasted them until they are crispy and golden brown and they have a lot of flavors to handle the sweetness and the bite of the jalapeno pepper jelly.
- 2 pounds Brussels sprouts, brown ends cut off
- 3 tablespoons vegetable oil
- 1 teaspoon fine sea salt
- 80 g / ¼ cup jalapeno pepper jelly
- 1 teaspoon apple vinegar or more to taste
- Preheat your oven to 205 C / 400°F 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 jalapeno pepper 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.