Blueberry Balsamic Brussels Sprouts

By October 8, 2019Blog

Blueberry Balsamic Glazed Brussels Sprouts

A festive spin on your traditional Thanksgiving Brussels Sprouts 


2 lbs fresh Brussels sprouts, halved
Olive oil to coat Brussels sprouts
2 tbsp minced garlic
salt and pepper to taste
1 cup frozen Klaassen Farms blueberries
1/2 cup balsamic vinegar


1.Preheat oven to 425°
2. Wash brussel sprouts and cut in half.
3. In a bowl, add 2 glugs of olive oil, the minced garlic and the Brussels sprouts and toss until well
4. Transfer to a parchment lined baking sheet and bake for 25 mins.
5. In a sauce pan, add blueberries and balsamic vinegar and bring to a boil until balsamic vinegar
reduces in volume, about 5-8 minutes.
6. Pour mixture through strainer removing the solid blueberry pieces and drizzle over roasted
Brussels sprouts.

Special Thanks to

Sharalee Prang Photography 
The Cake Mama
Yes Chef

Bernadette Maguire

Author Bernadette Maguire

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