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Burnin' Beak Glazed Brussels Sprouts with Pepper Jelly, Oranges and Bacon

*Recipe adapted from Martha Stewart

Sweet oranges, slightly smoky bacon and pepper jelly combine in this recipe to produce caramelized Brussels sprouts that are so addictive!

Using small, thin-skinned oranges works best because you're going to want to eat the whole fruit, peel and all. 

1 sheet pan, 5 ingredients and 1 hour of cooking time yield an amazingly delicious side dish. It's so good you may want to make it your main course meal.


Serves 6



1/3 cup extra-virgin olive oil
2 small oranges, cut in half then into 1/2 inch slices
Kosher salt
3 strips bacon, cut into 1/4 inch pieces (@ 1 cup)
1 1/2 pounds Brussels sprouts, trimmed and halved
1/2 cup Orange Stinger pepper jelly 



1. Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add orange slices in a single layer. Season with salt and drizzle with 1 T olive oil.

2. Roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.

3. In a large bowl, toss Brussels sprouts with remaining 4 T oil and a sprinkle of salt. Add to baking sheet; toss to combine. 

4. Roast, turning the sprouts after 15 minutes, until tender and browning at edges, about 25-30 minutes total.

5. Carefully add sprouts, oranges and bacon to a large bowl. Add the Orange Stinger pepper jelly and gently toss to coat.




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