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.
