Kelsey’s Crispy Brussels Sprouts Glazed in Pepper Jelly

*4–6 servings


  • 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


  1. Preheat oven to 400F. 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.
  2. Pour canola oil in a medium-sized cast iron skillet. Heat oil over medium-high heat to 350F. 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.