Pepper Jelly Brussels Sprouts

When I first put Brussels sprouts on my menu, my staff wouldn’t even try them. They all thought I was crazy or, worse, out to get them. “You’ll never get anyone in this town to eat those nasty things!” they said. And, “I’m not trying ’em—I don’t care if you’re my boss or not!” I kept my mouth shut. You see, I’d worked with these babies for months at Café Boulud, and we had an understanding. I cut them in half, tossed them with olive oil and salt, and roasted them to golden. Then I plopped t