Glazed Pepper Jelly Brussels Sprouts

If you ask me, pepper jelly is one of those ingredients that doesn’t get enough love.

These Brussels sprouts bring together sweet and spicy in a way that actually makes sense. Crispy bacon and hot pepper jelly create a glaze that coats each sprout while a hit of cayenne and red pepper flakes keeps things interesting.

The bacon gets nice and crispy first, then the Brussels sprouts cook in all that good fat. A few spoonfuls of pepper jelly melt right in and coat everything with a sticky, sweet-hot finish.

It’s a side dish that feels a little fancy but comes together in one pan, perfect for a weeknight dinner or holiday table.

What Kind of Brussels Sprouts Should I Use?

Fresh brussels sprouts are your best bet for this recipe, and you’ll want to look for ones that are firm, bright green, and tightly packed. Smaller brussels sprouts tend to be sweeter and more tender than larger ones, so grab those if you can find them. If you only have access to frozen brussels sprouts, make sure to thaw them completely and pat them dry with paper towels to remove excess moisture – otherwise they might turn out soggy instead of getting those nice caramelized edges. Before cooking, trim off the stem ends and remove any yellow or damaged outer leaves to ensure your sprouts cook evenly.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Sweet hot pepper jelly: If you can’t find sweet hot pepper jelly, regular pepper jelly works fine. You can also use apricot preserves mixed with a pinch of red pepper flakes, or even honey with a splash of hot sauce for that sweet-spicy combo.
• Bacon: Turkey bacon is a lighter option that still gives you that smoky flavor. For a vegetarian version, skip the bacon and add a tablespoon of olive oil plus a touch of smoked paprika to get that savory depth.
• Brussels sprouts: Don’t substitute these – they’re the star of the dish and their texture and flavor are what make this recipe work.
• Cayenne and red pepper flakes: If you’re sensitive to heat, you can cut back on one or both of these. Start with half the amount and taste as you go. Remember, the pepper jelly already brings some heat too.
• Kosher salt: Regular table salt works, but use about 1½ tablespoons instead since it’s finer and more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

Overcrowding the pan is the biggest mistake when making Brussels sprouts, as it causes them to steam instead of getting that crispy, caramelized exterior you want – spread them out in a single layer with space between each sprout.

Another common error is not cutting the sprouts in half evenly, which leads to uneven cooking where some pieces burn while others stay undercooked, so take your time to slice them uniformly through the stem.

The pepper jelly can easily burn if added too early, so wait until the Brussels sprouts are nearly done before tossing them with the jelly, and keep the heat at medium to avoid scorching.

Finally, make sure your sprouts are completely dry after washing – any excess water will prevent proper browning and leave you with mushy vegetables instead of crispy ones.

What to Serve With Pepper Jelly Brussels Sprouts?

These sweet and spicy brussels sprouts make a great side dish for just about any protein you’re serving for dinner. They pair really well with roasted chicken, pork chops, or even a nice steak since the pepper jelly adds a sweet kick that balances out savory main dishes. I love serving them alongside mashed potatoes or wild rice to round out the meal, and the bacon in the sprouts means you’re already getting that smoky flavor everyone loves. If you’re looking for something lighter, try them with grilled salmon or as part of a fall-inspired dinner spread with roasted sweet potatoes and a simple arugula salad.

Storage Instructions

Store: Keep leftover pepper jelly brussels sprouts in an airtight container in the fridge for up to 4 days. They’re great for meal prep and actually taste pretty good cold if you want to toss them into a salad or grain bowl throughout the week.

Reheat: To warm them back up, spread the brussels sprouts on a baking sheet and pop them in a 375°F oven for about 10 minutes until heated through. You can also use the microwave, but the oven will help them crisp up again instead of getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 18-22 g
• Fat: 25-32 g
• Carbohydrates: 55-65 g

Ingredients

• 1/2 cup bacon (chopped, about 6-8 slices)
• 1/8 tsp cayenne pepper (freshly ground for best flavor)
• 1 lb brussels sprouts (trimmed and halved)
• 1/3 cup sweet hot pepper jelly
• 2 tbsp kosher salt (I use Diamond Crystal)
• 1/2 tsp red pepper flakes

Step 1: Prepare the Bacon and Mise en Place

• 1/2 cup bacon
• 1 lb brussels sprouts
• 1/3 cup sweet hot pepper jelly
• 1/8 tsp cayenne pepper
• 1/2 tsp red pepper flakes

Chop the bacon into small pieces and cook in a skillet over medium heat, stirring occasionally, until crispy and browned (about 8-10 minutes).

Transfer to a paper towel to drain and cool.

While the bacon cooks, trim the brussels sprouts by removing any yellowed or damaged outer leaves, then cut each sprout in half lengthwise, keeping the stem end intact so the layers hold together during cooking.

In a small bowl, whisk together the pepper jelly, cayenne pepper, and red pepper flakes to create a smooth, combined glaze that’s ready to coat the sprouts.

Step 2: Parboil the Brussels Sprouts

• 2 tbsp kosher salt
• prepared brussels sprouts from Step 1

Bring a large pot of water to a rolling boil and add the kosher salt.

The salted water seasons the sprouts from the inside out.

Carefully add the halved brussels sprouts to the boiling water and cook for exactly 5 minutes—this partial cooking softens the inside while keeping them firm enough to crisp in the air fryer.

Drain the sprouts in a colander and rinse under cold running water for about 3 minutes to stop the cooking process and remove any excess starch.

Step 3: Air Fry the Brussels Sprouts Until Crispy

• parboiled brussels sprouts from Step 2

Pat the cooled brussels sprouts completely dry using a clean kitchen towel or paper towels—moisture prevents proper crisping.

I find that really drying them makes a huge difference in achieving that golden, caramelized exterior.

Arrange the sprouts cut-side down in the air fryer basket in a single layer and cook at 400°F for 4 minutes.

Shake the basket or flip each sprout over and cook for another 4 minutes until the cut sides are deeply browned and caramelized.

Step 4: Glaze and Finish

• air-fried brussels sprouts from Step 3
• pepper jelly mixture from Step 1
• cooked bacon from Step 1

Transfer the hot, crispy brussels sprouts to a large mixing bowl.

Pour the pepper jelly mixture from Step 1 over the warm sprouts and toss gently but thoroughly to coat every piece with the sweet and spicy glaze.

The residual heat from the sprouts will warm the jelly and help it adhere to the crispy surface.

Add the cooled bacon pieces and toss once more to distribute evenly throughout.

Serve immediately while the sprouts are still warm and the glaze is slightly tacky.