Melinda’s Holiday Habanero Brussels

Melinda's Holiday Habanero Brussels

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  • 1 lb Brussel Sprouts quartered
  • ½ 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.

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