Blueberry Balsamic Brussels Sprouts

Blueberry Balsamic Brussels Sprouts will make even the most steadfast brussels sprout hater change their mind

A tradition on the holiday dinner table, yet often met with turned up noses, what is it about brussels sprouts that people love to hate?

Growing up I never had to face brussels sprouts at Christmas or Thanksgiving. My mom hated them, so we were lucky enough to be able to avoid them. I don’t even think I tried one until I was in my 20’s and met my husbands family. At their house, brussels sprouts are at every holiday dinner and the rule is that “everyone must take at least one”. The first time I was subjected to this rule, I was a little weary. I mean, I never tried one before, but they’re supposed to gross, right? I added one to my plate and wrinkled up my nose when it was time to take a bite. I didn’t love it, but it wasn’t as bad as I’d worked it out in my mind to be. Fast forward several years and they’re one of favourites.

So, what changed? Well, I think that the difference in my attitude towards these little guys is mostly due to how they’re prepared. I think up until the last few years, it’s been standard practice to steam or boil them to death, which leaves the sprouts mushy with very little of their vibrant green colour remaining. Not very appetizing. But, looking online in recent years, brussels sprouts are being prepared in countless different ways from roasting to deep-frying, drizzled with honey or, in this case, blueberry balsamic sauce. They’re surprising, delicious and incredibly healthy. And, because they’re cooked hot and fast, they’re not mushy. Now, that’s a way better brussels sprout.

If you’re planning on including brussels sprouts on your Thanksgiving table this year, maybe give this recipe a go. Or, you could try my recipe for Maple Mustard Brussels Sprouts.  If you do, I’d love to hear how it worked out for you.

Have a Happy Thanksgiving!!


The Garnish (make ahead)

1 Cup walnut halves and pieces

2 tbsp honey

Preheat the oven to 275 degrees

Slowly roast the walnuts, checking every 10 minutes, until golden. Approx 25-30 minutes.


The Sprouts:

3 lbs Brussels Sprouts,

2 tbsp Extra Virgin Olive Oil

salt and pepper

Preheat the oven to 400 degrees

Clean and trim the brussels sprouts, then cut them in half. Toss the brussels sprouts with the olive oil, salt and pepper. Roast in the oven for about 20 – 25 minutes, until golden and tender crisp.

The Sauce

2 tbsp extra virgin olive oil

1/2 Cup shallot, minced

1 Cup blueberries

1 1/2 tbsp balsamic vinegar

2 tsp honey

1 tbsp fresh sage, finely chopped

While the brussels sprouts are roasting, heat the olive oil in a saucepan over low-medium heat. Add the shallots and saute for 2-3 minutes until beginning to soften. Add the blueberries, balsamic vinegar and honey. Cook for another 5 minutes, until the blueberries start to soften. Gently smash about half of the berries with the back of a wooden spoon and cook for another 5 minutes. Remove from the heat and gently stir in the sage. Once the brussels sprouts have finished cooking, toss them with the blueberry sauce. Sprinkle with the honeyed walnuts right before serving.




18 Responses to “Blueberry Balsamic Brussels Sprouts”

  1. This sounds so good! I’ve done honey and balsamic but love the idea of adding blueberries and walmuts! Might have to break it out for thanksgiving this weekend and get my family to try Brussels sprouts again 😉 they’re all picky eaters

  2. This looks like the perfect side for Thanksgiving! I also find that Brussels are good or bad depending on peeps. Can’t wait to try this dish!

  3. Never had them in Italy, we started buying them with Loreto at our local Farmers Market and I like them! Honey, nuts and balsamic vinegar are a good compliment, as well as roasting them. Like the addition of blueberries!!

  4. I’ve always loved brussels sprouts and they are one of our favourite parts of Thanksgiving dinner. Your blueberry balsamic addition sounds so good, and I might have to try this!

  5. You’re absolutely right–it’s all about how they’re prepared that makes sprouts yummy or not so yummy! Your recipe sounds like a delicious alternative with that sweet and salty contrast.

  6. I don’t get all the brussels sprouts hate either; I love them! I think it’s one of those things that people hear others saying they don’t like them, so they make up their minds that they don’t either without trying them. These look delicious!! You’ll convert the haters with these for sure.

  7. Hi Natalie, I agree brussel sprouts have recieved a bad wrap but we have to think that years ago they were steamed and served and the aroma not very pleasing. But fortunately with the evolution of food, brussel sprouts are making likes in leaps and bounds, and yours are no exception to the rule. I love the flavor combinations you have used here the use of the blueberry and balsamic and texture plus nuttiness from the walnuts is ingeneous and I am going to admit I love brussel sprouts even steamed with a bit of butter and garlic. But the way you have done them has me craving them and maybe an option for a Thanksgiving meal!
    Great Work!

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