Muscadine Pepper Jelly Brussels Sprouts

Crispy Brussels sprouts glazed with sweet heat for a simple, crowd-pleasing side.

Sweet, spicy, and irresistibly caramelized, these Sweet Home Muscadine Pepper Jelly Brussels Sprouts take classic roasted sprouts to a whole new level. The jelly melts into a glossy glaze that clings to the crisp edges, giving you just the right balance of heat, fruitiness, and roasted flavor in every bite. It’s an easy side dish that looks (and tastes) holiday-worthy but is simple enough for any weeknight dinner.

Yield: 4–6 servings
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• Olive oil (for tossing)
• Salt and pepper, to taste
• 1/4 cup Sweet Home Muscadine Pepper Jelly
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• Crushed red pepper flakes (optional, for garnish)

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare sprouts:

• Toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
• Spread them in a single layer on the prepared baking sheet.
  

Roast:

• Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
  

Make glaze:

• In a small saucepan, combine the Sweet Home Muscadine Pepper Jelly, balsamic vinegar, soy sauce, and minced garlic.
• Heat over medium until the jelly melts and the sauce becomes smooth.
  

Glaze & finish:

• Drizzle the glaze over the roasted Brussels sprouts and toss to coat evenly.
• Transfer to a serving dish, garnish with crushed red pepper flakes if desired, and serve hot.
  

Serve hot — enjoy the sweet, tangy, and peppered flavors!

Perfect Pairings

Serve these Brussels sprouts with:

• Roast chicken or turkey
• Glazed ham or pork tenderloin
• Grilled salmon or baked white fish
• Mashed potatoes or creamy polenta
• A simple quinoa or wild rice pilaf for a lighter, veggie-forward plate