I just love roasted brussels sprouts and have a new twist on making them taste delicious. I decided to add frozen wild blueberries to give them a wonderful sweet taste. The blueberries not only make the brussels sprouts taste wonderful but it also gives them a wonderful color too. This dish would be spectacular for your holiday meal. It is wonderful healthy dish to serve your family and friends. My Roasted Brussels Sprouts With Blueberry Glaze and Pumpkin Seeds are so irresistible, that even if you normally do not like these sprouts, you will love these. One bite and you will love brussels sprouts.
Roasted Brussels Sprouts With Blueberry Glaze And Pumpkin Seeds
2 pounds Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup frozen blueberries, I like Wyman's of Maine wild blueberries
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 tablespoon water
1/4 cup toasted pumpkin seeds
Preheat the oven to 400°F. Peel off any yellowed or wilted leaves from the outside of Brussels sprouts and trim bottoms. Cut the brussel sprouts in half. Combine brussels sprouts in a large bowl with oil, salt and pepper. Toss until coated. Place the sprouts on a baking sheet and roast, stirring once or twice, until sprouts are almost browned and just tender when pierced at the base with a paring knife, about 25 minutes.
While the brussels sprouts are roasting, you should make the blueberry glaze. Combine the blueberries, balsamic vinegar, sugar, and water in a microwave safe dish. Microwave on high for three minutes, stirring after each minute to make a nice sauce..
Place the brussels sprouts in the serving dish and toss them with the blueberry glaze and pumpkin seeds.