Blackberry Glazed Brussels Sprouts and Broccoli

 

Blackberry Glazed Brussels Sprouts and Broccoli

 

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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.

 

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.

 

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 tbsp 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 tsp blackberry balsamic glaze with 1 tsp 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

 

 

Pumpkin Sage Brown Butter Soup Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts Everything Spice and Parmesan Crusted Grilled Cheese

 

 

Lemon Blueberry French Toast Casserole Hot Mulled Apple Cider (Eplegløgg) Mulled Wine Gløgg

 

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.

 


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Print Recipe
Blackberry Glazed Brussels Sprouts and Broccoli Yum
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.
Blackberry Glazed Brussels Sprouts and Broccoli
Prep Time 10 minutes (excluding glaze, then add 20 minutes more)
Cook Time 20 minutes
Servings
people
Ingredients
Blackberry Glazed Brussels Sprouts and Broccoli
Lemon Garlic Sauce
Blackberry Balsamic Basil Glaze (makes a little over 1/4 cup)
Prep Time 10 minutes (excluding glaze, then add 20 minutes more)
Cook Time 20 minutes
Servings
people
Ingredients
Blackberry Glazed Brussels Sprouts and Broccoli
Lemon Garlic Sauce
Blackberry Balsamic Basil Glaze (makes a little over 1/4 cup)
Blackberry Glazed Brussels Sprouts and Broccoli
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 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 tbsp 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 tsp blackberry balsamic glaze with 1 tsp 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!
Recipe Notes

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

 

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Glaze adapted from: The Whole Serving

Author: Stine Mari from Ginger with Spice

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