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.
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.
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.