Using just 5 ingredients, these simple pepper jelly brussels sprouts are the perfect complement to any steak, chicken, or pork loin that’s on the menu! They make use of lard and a high baking temperature to cut the fat content without compromising on that restaurant-level taste. Just grab your favorite pepper jelly and you’re ready to go.
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About this recipe
Lower in fat. Unlike other pepper jelly brussels sprouts recipes, these make use of bacon fat rather than actual bacon (and ditch the deep fryer!), so they’re a much more heart-healthy option.
Antioxidant powerhouse. Brussels sprouts and other brassica are cancer-fighting magicians, thanks to their glucosinolate content.
Easy to make. These pepper jelly brussels sprouts are sweet enough to please picky kiddos and adults alike, and they’re super easy and fun to make.
How to make pepper jelly brussels sprouts: step-by-step instructions
Step 1. Preheat your oven or air fryer to 425°F/220°C.
Step 2. Wash brussels sprouts thoroughly, and then chop off bottoms just enough to peel off individual leaves. Peel off a few leaves from each sprout, just enough that the leaves no longer easily peel off.
Chop the remaining sprouts into thirds or quarters (depending on size), then put both the cores and leaves into a mixing bowl. If your brussels sprouts still have a fair amount of water clinging to them, you can toss them onto the baking tray in the preheating oven for 2-3 minutes. They may get a bit wilted, but aim to dry then just enough to fry rather than steam!
Step 3. Defrost or unpack your bacon fat until liquid, and measure out 2 Tablespoons. Add your dash of salt, then slowly drizzle the bacon fat onto your brussels and toss them until evenly coated. Pour the sprouts onto a large baking tray and put them in the oven. Do NOT clean the mixing bowl yet.
Step 4. Bake for 5 minutes, then move them around and turn the tray to ensure even baking. Cook for 5 more minutes, until crispy and somewhat browned, but not burnt. If some of your brussels are still undercooked, quickly remove any extra crisp pieces and put it back in the oven for 3-4 minutes.
Step 5. While your brussels bake, measure out 2 Tablespoons of pepper jelly and squeeze out 1 Tablespoon of lemon juice. Microwave them for 15-20 seconds on high, and them mix until the two become saucy.
Step 6. Once you remove the baking sheet from the oven, immediately transfer the sprouts back into your mixing bowl and toss with the pepper jelly & lemon juice mixture. Try one bite and add extra salt as needed, then serve and enjoy!
Recipe notes & tips
Baking tray. I recommend using a metal baking tray to increase the browning of the brussels (unless your tray is super grody; then a silpat would do some good).
Reheating. This is one of those rare dishes that I would really recommend eating fresh. If you don’t think you’ll eat the whole recipe at once, you can definitely halve the ingredients, and save the pre-cut sprouts in the fridge. Then you can even make it in the toaster oven!
Homemade Pepper Jelly Brussels Sprouts Recipe Card
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Baked Pepper Jelly Brussels Sprouts
Ingredients
- 14-16 oz. brussels sprouts quartered
- 2 Tablespoons bacon fat lard
- 2 Tablespoons pepper jelly
- 1 Tablespoon lemon juice fresh
- pinch of salt
- ¼ cup chopped pecans optional
Instructions
- Preheat your oven or air fryer to 425°F (220C).
- Wash brussels sprouts thoroughly, and then chop off bottoms and remove enough that the leaves no longer easily peel off.
- Chop the remaining sprout buds into thirds or quarters (depending on size), then put both buds and leaves into a mixing bowl.*
- Melt your bacon fat and measure out 2 Tablespoons. Add a dash of salt, then slowly drizzle the bacon fat onto your brussels and toss them until evenly coated. Pour the sprouts onto a large baking tray and put them in the oven. Do NOT clean the mixing bowl yet.
- Bake for 5 minutes, then move them around and return to the oven for 5 minutes, until crispy and somewhat browned, but not burnt. If some of your brussels are still undercooked, quickly remove any extra crisp pieces & return to oven for 3-4 minutes.
- While your brussels bake, measure out 2 Tablespoons of pepper jelly and squeeze 1 Tablespoon of lemon juice. Microwave together for 15-20 seconds on high, and them mix until the two become a sauce.
- Once you remove the baking sheet from the oven, immediately transfer the sprouts back into your mixing bowl and toss with the pepper jelly & lemon juice mixture. Try one bite and add extra salt as needed, then serve and enjoy!