Oven roasted brussels sprouts with a blueberry balsamic glaze tossed with bacon and blue cheese makes for a delectable addition to
Oven roasted brussels sprouts with a blueberry balsamic glaze tossed with bacon and blue cheese makes for a delectable addition to your holiday table!
Blueberries have been a part of my life for as long as I can remember. Every summer of my life (beginning at a tender 1 month old), my family has journeyed to our summer house in Nova Scotia. It rests on a group of islands in the most idyllic coastal setting you can imagine.
Tall coniferous trees bury themselves between rocks all the way to the shoreline, while the sun sparkles off of the sea. Fishermen can be seen daily on their way to the open sea to catch cod, halibut, and herring. And the breeze blows in with a sweet salinity that instantly calms your soul.
Our house overlooks the calm side of the bay, home to lobsters, scallops, and blue heron. You drive up to it from the backside, and as you walk down the boardwalk towards the house, to the left is a large and open blueberry patch.
For as long as I can remember, my sister and I have picked blueberries in that patch. We bring out large plastic measuring cups and recycled yogurt containers and fill them to the brim with juicy blueberries.
So you can see, blueberries and I are kind of good friends.
While I and many others associate blueberries with the warmer months, blueberries can actually be found year round in the frozen section of the grocery store. So for Thanksgiving this year, I’ve decided to cook with blueberries.
Today Broma is going savory with Blueberry Balsamic Glazed Brussels Sprouts. While the idea of balsamic-glazed brussels sprouts felt totally holiday-esque to me, I wanted to do something a little different. So I put blueberries in my balsamic reduction, and boy was I a fan.
The blueberries give this phenomenal warmth to the brussels sprouts. While typically homemade balsamic glaze can be quite acidic, the glucose in the blueberries takes away all of the unwelcomed tartness.
Tossed with bacon and blue cheese, these brussels sprouts are like the superstar of the side dish association.
And as for me, this dish makes me feel like I’m back in my pajamas and wellies, picking blueberries out of the bushes in the morning sun.
Get the full recipe on The Blueberry Council Website!
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This post has been graciously sponsored by The Blueberry Council. All opinions are 100% my own.
— STILL HUNGRY? —