- 5 cups Brussels sprouts, fresh, halved vertically
- ½ cup olive oil
- 1 tbsp. salt
- Canola oil for frying
- ½ cup pepper jelly
- ¼ cup parmesan, grated to almost a dusty consistency
- Preheat oven to 400•F. In a large mixing bowl, toss together Brussels sprouts, olive oil and salt. Roast on a lined sheet tray for 15 minutes or until golden.
- Pour canola oil in a medium-sized cast iron skillet. Heat oil over medium-high heat to 350•F. Place 10 or 15 Brussels sprouts in the oil and step back — they’ll pop and bubble. Fry until they’re super crispy and have stopped bubbling. Drain on a plate lined with paper towels, then toss them in a medium-sized mixing bowl with the pepper jelly. Garnish with parmesan and serve hot.