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  • 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 coated.
  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.