Say goodbye to boring sides and hello to one of the yummiest veggies out there topped with an Arabelle original vinaigrette!

Our Pepper Jelly vinaigrette is also delectable on most green salads or other roasted vegetables.  It makes a delicious marinade for meats and veggies as well as the perfect dipping sauce for eggrolls, wontons or fried shrimp!  Make extra and keep it in the fridge for anything and everything!


2 pounds Brussels Sprouts

4 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon black pepper

1 tablespoon toasted sesame seeds


Pepper Jelly Vinaigrette:

¼ cup apple cider vinegar

¼ cup Arabelle Pepper Jelly

¼ cup vegetable oil

½ teaspoon sesame oil

1 tablespoon green onions, minced

½ teaspoon sea salt

Pinch black pepper



Preheat oven to 400 degrees F.

Cut off the stems of the Brussels sprouts and cut them in half. Mix them well in a bowl with the olive oil, salt, and pepper. Place them on a foil lined sheet pan and roast for 35 to 40 minutes, until crisp without burning. Can turn them with a spatula halfway through roasting so they are crispy on both sides.


While the Brussels Sprouts are roasting, whisk together well in a separate bowl the Pepper Jelly Vinaigrette in the order of the ingredients listed above.  Whisk until thoroughly blended.


Take the Brussels Sprouts from the oven and pour back into a bowl. Drizzle the vinaigrette over them and toss until coated.


Spoon into a serving bowl, sprinkle with toasted sesame seeds, and serve.