Muscadine Pepper Jelly ^Sale

Muscadine Pepper Jelly Glazed Brussels Sprouts

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

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 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.
3. Roast:
   • Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
4. Make glaze:
   • In a small saucepan, combine Muscadine Pepper Jelly, balsamic vinegar, soy sauce, and minced garlic.
   • Heat over medium until the jelly melts and the sauce becomes smooth.
5. Glaze & finish:
   • Drizzle the glaze over the roasted Brussels sprouts and toss to coat evenly.
6. 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!