Pepper Jelly Brussels Sprouts

Store-bought pepper jelly makes a quick and flavorful glaze for roasted sprouts.

Pepper Jelly Brussels Sprouts
Makes 4 to 6 servings
  • 3 slices thick-cut bacon
  • 1½ pounds Brussels sprouts, trimmed and halved
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper, divided
  • ¼ cup red pepper jelly
  • 1 tablespoon country Dijon mustard
  • Garnish: sliced green onion
  1. Preheat oven to 400°.
  2. Place bacon in a 12-inch skillet; bake until crisp, about 20 minutes. Remove bacon and let drain on paper towels, reserving drippings in skillet.
  3. Add Brussels sprouts, salt, and ¼ teaspoon pepper to skillet, stirring until well combined.
  4. Bake, stirring halfway through baking, until Brussels sprouts are crisp-tender, 10 to 12 minutes.
  5. In a small bowl, stir together pepper jelly, mustard, and remaining ¼ teaspoon pepper. Add pepper jelly mixture to Brussels sprouts, stirring until well combined.
  6. Bake until Brussels sprouts are tender, about 5 minutes. Chop bacon and sprinkle over sprouts. Garnish with green onion, if desired. Serve immediately.