Sunday, June 2, 2013

Oven Roasted Brussels Sprouts with Pineapple Mango Habanero Pepper Preserves

The perfect Summer recipe for Brussels sprouts with a fantastic blend of sweet spicy heat and salty flavors. I have perfected my recipe for Pineapple Mango Habanero Pepper Preserves and here is one of many recipes featuring its fantastic flavor.


1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Culture Pisconeri Pineapple Mango Habanero Preserves


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and cut into halves or quarters if they are very large. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 20 to 30 minutes, until crisp on the outside and tender on the inside. Watch that they don’t burn. Shake the pan from time to time to brown the sprouts evenly. Place the sprouts in a large bowl and sprinkle with more kosher salt to taste and mix in the Pineapple Mango Habanero Preserves. Serve immediately.

Makes 6 servings (however I can eat all of them myself)

You can purchase Culture Pisconeri Pineapple Mango Habanero Pepper Preserves at the River Church Farmers Market on Sixes Road in Canton on Tuesday afternoons from 2:00 – 7:00 or at the Waleska Farmers Market on Thursday afternoons from 4:15 – 7:30 or the Jasper Farmers Market Saturday Mornings from 7:30 – 12:00 Or you can order online, just send me an email at and tell me what you would like to order and send me your contact information and I will get it right out to you. I am in the process of creating an online order form to make this process easy.

Culture Pisconeri Pineapple Mango Habanero Pepper Preserves 8oz, Jar $5.00

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