Here's recipe we enjoyed for jazzing up fresh Brussels sprouts.
Don't like cherry? Use peach preserves instead, with white balsamic vinegar if you can find it, or rice wine vinegar if you can't.
Glazed Roasted Brussels Sprouts with Bacon
1/2 cup cherry preserves (I used some leftover cherry pie filling instead)
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds fresh Brussels sprouts, trimmed, halved lengthwise (can use equal amount of frozen)
1 medium onion, chopped
4 slices uncooked bacon, chopped
Preheat oven to 425°F.
In a large bowl, whisk together preserves, oil, vinegar, garlic powder, slat and pepper. (If using pie filling, combine all in a blender or food processor and blend until smooth.)
Add Brussels sprouts, onion and bacon; toss until evenly coated.
Spread mixture on ungreased baking sheet. Roast until Brussels sprouts are tender and lightly browned and bacon is cooked, about 20 minutes.