Makes 4 servings. Recipe is by Teresa B. Day.
1 pound fresh Brusssels sprouts
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon sugar
½ cup pepper jelly
1. Preheat oven to 425 F. Wash Brussels sprouts and remove any damaged leaves. If the sprouts are large, cut them in half.
2. Place the Brussels sprouts in a baking pan and drizzle with olive oil.
3. Season with salt, pepper and sugar.
4. Bake for 10 to 15 minutes or until browned. Serve warm as a side dish or stick a candy stick in each for an hors d’oeuvre. Dip in pepper jelly.