- 1 lb Brussel Sprouts quartered
- 1/2 cup Olive Oil or Grapeseed Oil
- To Taste Salt and Pepper
- Toss Brussels in Olive Oil, Salt and Pepper Place on baking pan and roast at 350* for 10 minutes in a convection oven, 15 for a conventional oven. Complete by tossing 2 cups Persimmon Cranberry Relish into sprouts. Melinda’s Original Persimmon Cranberry Relish 1 large Persimmon peeled/small diced 3 Tbsp. fresh Cranberries, sliced thin Juice and zest of 1 small lemon 1 ½ tsp. Melinda’s Original Habanero Pepper Sauce MOP Sauce Combine Melinda’s Original Habanero Pepper Sauce, juice & zest of Lemon, and Honey in a small bowl, whisk until combined well. Add Persimmon and Cranberries to above mix. Store up to 5 days in refrigerator. Note: Relish can be used as a condiment for sliced Ham, roasted Turkey, even Salmon.