I have to sing praises for this website: Mis Helens Country Cottage!
https://www.mizhelenscountrycottage.com/
I subscribe to her newsletter with different recipes for the week. I don’t always read it, but, when I do am always amazed!!!!
Are you still out with the jury on Brussel Sprouts? I am as the only way I can even eat them is to chop ‘em in 1/2, coat with olive oil and salt and throw the in the air fryer or oven, then add a LOT of butter. (been using vegan) That version gets old after a while, but who could resist NOT buying that stem of Brussel sprouts when it’s available? It’s so fresh and cute, right???
Mis Helen’s recipe:
Baked Pepper Jelly Brussels Sprouts
2 pounds Brussels Sprouts, cleaned and halved
4 slices bacon, chopped (I’d use turkey)
1-1/2 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon thyme
1 cup red pepper jelly
3 tablespoons Dijon mustard
Garnish with chopped bacon
1 bunch green onions, chopped
Directions
Clean and half the Brussels Sprouts.
In a large skillet or baking pan place the bacon and brown it.
Remove the bacon to a paper towel to drain.
Leave 1/4 cup of the bacon dripping in the baking pan. (1/4 cup might be hard to come by using turkey bacon. I might add olive oil or not at all)
Place the Brussels Sprouts into the baking pan and bake at 400 degrees for 15 minutes, then stir and return to the oven for 10 minutes.
In a small mixing pitcher, mix the pepper jelly and Dijon mustard until completely blended.
Remove the sprouts from the oven and pour the pepper jelly mixture over the sprouts and mix well, covering the sprouts very well.
Return to the oven and bake for 15 minutes.
Remove from the oven and garnish with the chopped bacon and chopped green onions.
WHO KNEW???? RED PEPPER JELLY!!!!! Can’t wait to make these!
Weir Talk 