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Blackberry Glazed Brussels Sprouts and Broccoli

Blackberry Glazed Brussels Sprouts and Broccoli - a way to up the Thanksgiving game in an easy but elegant way. It's sweet, it's savory, and it's a plot to get everyone to love the notoriously hated brussels sprout.

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

It's that time of year - Thanksgiving is soon upon us and we want the dinner to be complete with a lot of side dishes, that main turkey and sweet desserts. I'm here to provide you with an easy but elegant side dish that uses one of the mandatory ingredients of the Thanksgiving dinner - the brussels sprout!

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

So - I am one of those that - thought - I didn't like brussels sprouts. I was deeply wrong. We just prepared it wrong. Yes, it is bitter and boring if you just boil it. But we can bake it, with seasonings, sweeteners and other delicious flavors and it will taste just amazing in this Blackberry Glazed Brussels Sprouts and Broccoli.

 

If you want to try more brussels sprouts recipes I can recommend these 10 minute pan fried brussels sprouts and my go-to the honey balsamic brussels sprouts

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

You will look like the fanciest cook in the eyes of your guests if you make this. And the best part is that it's actually pretty simple.

 

Blackberry Basil Balsamic Glaze

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

This blackberry basil balsamic glaze can be made days in advance. The glaze is adapted from The Whole Serving. Add all the ingredients to a small saucepan, on medium-high heat. Gently crush some of the berries with a spoon. Bring it up to a boil, then reduce to simmer. Simmer, while occasionally stirring, until it is reduced to half. This took about 20 minutes. You want it to coat the back of a spoon, see photo below.

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

Once it's reduced to your own liking (or mine), strain it through a sieve. Allow it to cool (and it will also thicken when cooled), store in a jar with a tight lid in the refrigerator. Keep the blackberries that is left from the straining - you may add them to toast or any kind of bread, in sauces or anything you want a bite to.

 

I will share a recipe for this later this week, so keep your eyes open! Sign up to my newsletter and I'll tell you once it's here. 

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

Pre-heat oven to 230C (450F). Prepare your veggies. Cut the brussels sprouts in two and remove the outer shell. Cut the broccoli into florets about the same size as the halved brussels sprouts. You may save the stem of the broccoli for this Sweet and Spicy Asian Beef and Broccoli.

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

If using bacon (and if you're not vegan or vegetarian, you should), chop into small pieces, and cook it in a pan on medium high heat. Don't cook through, just give them a little color and sweat. Save the bacon fat.

 

Make the lemon garlic sauce: crush herbs into a bowl and add minced garlic, salt and pepper. Cover with the olive oil and lemon juice. Whisk to combine.

 

Place broccoli and brussels sprouts into a large baking dish or a tray. Sprinkle the bacon over and drizzle with the bacon fat. Add more fresh herbs and drizzle with 5-6 tablespoon of the lemon garlic sauce. You want all the vegetables coated but not drenched. Give it a stir.

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

Bake until brussels sprouts are tender, approximately 20 minutes. Mix 3 teaspoon blackberry balsamic glaze with 1 teaspoon honey and drizzle this over the baked veggies. Add fresh blackberries (or any other sweet berry or fruit) for a sweet, fresh touch.

 

Serve Blackberry Glazed Brussels Sprouts and Broccoli with your favorite Thanksgiving or Christmas dinner, or any kind of dinner really!

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

Make Thanksgiving a Special Day

 

 

I hope you are healthy and happy, and motivated to make a lot of amazing food. 🙂 Let me know if you have any questions or feedback, either in the comment section below or tag me @thegingerwithspice on Instagram. And don't forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.

 

📖 Recipe

Blackberry Glazed Brussels Sprouts and Broccoli

Blackberry Glazed Brussels Sprouts and Broccoli

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A delicious way to up the Thanksgiving game in an easy but elegant way. It's sweet, it's savory, and it's a plot to get everyone to love the notoriously hated brussels sprout.

Ingredients

Blackberry Glazed Brussels Sprouts and Broccoli

  • 400 g brussels sprouts
  • ⅔ head of one broccoli*
  • 75 g bacon, finely chopped. ⅓ cup
  • ½ sprig fresh rosemary, or ½ teaspoon dried
  • 1 teaspoon fresh thyme, or ¼ teaspoon dried
  • 5-6 tablespoon lemon garlic sauce, see below (can be omitted and only coat with olive oil)
  • 3 teaspoon blackberry balsamic glaze, see below. (can use just balsamic glaze)
  • 1 teaspoon honey, or maple syrup, agave or similar
  • handful fresh blackberries, or other sweet berry/fruit

Lemon Garlic Sauce

  • ½ sprig fresh rosemary, or ½ teaspoon dried
  • 1 teaspoon fresh thyme, or ¼ teaspoon dried
  • 1 clove garlic, minced
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 60 ml olive oil, ¼ cup
  • 1 + 1 tablespoon and teaspoon lemon, juice, 1 tablespoon and 1 tsp

Blackberry Balsamic Basil Glaze (makes a little over ¼ cup)

  • 125 ml balsamic vinegar, ½ cup
  • 2 tablespoon maple syrup, or honey, agave or similar
  • 1 teaspoon fresh basil
  • 75 g fresh blackberries, ½ cup

Instructions

Balsamic Blackberry Basil Glaze

  1. The blackberry basil balsamic glaze can be made days in advance.
  2. Add all the ingredients to a small saucepan, on medium-high heat. Gently crush some of the berries with a spoon. Bring it up to a boil, then reduce to simmer. Simmer, while occasionally stirring, until it is reduced to half. This took about 20 minutes. You want it to coat the back of a spoon.
  3. Once it's reduced to your own liking (or mine), strain it through a sieve. Allow it to cool (and it will also thicken when cooled), store in a jar with a tight lid in the refrigerator.
  4. Keep the blackberries that is left from the straining - you may add them to toast or any kind of bread, in sauces or anything you want a bite to.

Lemon Garlic Sauce

  1. Make the lemon garlic sauce: crush herbs into a bowl and add minced garlic, salt and pepper. Cover with the olive oil and lemon juice. Whisk or shake to combine.

Blackberry Glazed Brussels Sprouts and Broccoli

  1. Pre-heat oven to 230C (450F).
  2. Prepare your veggies. Cut the brussels sprouts in two and remove the outer shell. Cut the broccoli into florets about the same size as the halved brussels sprouts.
  3. Chop bacon into small pieces, and cook it in a pan on medium high heat. Don't cook through, just give them a little color and sweat. Save the bacon fat.
  4. Place broccoli and brussels sprouts into a large baking dish or a tray. Sprinkle the bacon over and drizzle with the bacon fat. Add more fresh herbs and drizzle with 5-6 tablespoon of the lemon garlic sauce. You want all the vegetables coated but not drenched. Give it a stir.
  5. Bake until brussels sprouts are tender, approximately 20 minutes.
  6. Mix 3 teaspoon blackberry balsamic glaze with 1 teaspoon honey and drizzle this over the baked veggies. Add fresh blackberries (or any other sweet berry or fruit) for a sweet, fresh touch.
  7. Serve with your favorite Thanksgiving or Christmas dinner, or any kind of dinner really!

Notes

* Use the stems of the broccoli in this Sweet and Spicy Asian Beef and Broccoli

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 192Total Fat: 15gSaturated Fat: 3.2gTrans Fat: 0gCholesterol: 14mgSodium: 311mgCarbohydrates: 9.7gFiber: 3.4gSugar: 3gProtein: 7.5g

Nutrition information isn't always accurate, estimate for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or tag @thegingerwithspice on Instagram, I'd love to see!

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Stephanie Simmons

Wednesday 17th of October 2018

I've been obsessed with broccoli lately and this looks like the perfect way to dress it up! I love brussels sprouts too :)

Stine Mari | Ginger with Spice

Thursday 18th of October 2018

Ahh yes, not to self promote too much here, but if you've been obsessed with broccoli, I HIGHLY recommend the broccoli in this Spicy Asian Beef and Broccoli, I think that's my all time favorite broccoli dish.

Chef Mireille

Tuesday 16th of October 2018

that glaze looks just awesome I can imagine so many wonderful things to add this to

Stine Mari | Ginger with Spice

Tuesday 16th of October 2018

Yes, I loved it! Also had it in a chicken marinade once, delicious. Thank you so much.

Kari Heron

Monday 15th of October 2018

Balsamic makes everything better but fresh blackberries, are quite interesting in this dish. It certainly makes it colorful as well. Thanks for sharing!

Stine Mari | Ginger with Spice

Tuesday 16th of October 2018

I think that sweet touch (no matter what berry or fruit) is really important in this dish.

Blythe Alpern

Monday 15th of October 2018

I can't wait to try out this recipe. I tend to make my Brussels Sprouts the same, but I'm always on the lookout for a new way to add a more rich flavor profile to the roasting process.

Stine Mari | Ginger with Spice

Tuesday 16th of October 2018

Yeah, I think it's the only way to make brussels sprouts! Something sweet, some seasoning and roasting. Thanks!

Mirlene

Monday 15th of October 2018

I love everything about this side dish! I love brussel sprouts so I fant wait to make this dish for everyone in my family to enjoy.

Stine Mari | Ginger with Spice

Tuesday 16th of October 2018

Thank you so much! Hope you'll like it.

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