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U.S. Highbush Blueberry Council

Blueberry Balsamic Glazed Brussels Sprouts

Recipe by Sarah Fennel, “Broma Bakery” Blog

Looking for a vegetable dish your family will actually love? Look no further than blueberry balsamic glazed brussels sprouts. The bacon bits combined with a blueberry balsamic glaze perfectly complement the veggie for a mouth watering side. Bring blueberry balsamic glazed Brussels sprouts to a potluck and you won’t be taking home any leftovers!


  • 1-1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1-1/2 cups frozen blueberries
  • 1/2 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 ounces blue cheese, crumbled
  • 4 ounces thick cut bacon, diced


  1. Preheat oven to 450°F. Cut Brussels sprouts removing the stems and cutting them in half lengthwise. In a large bowl, toss Brussels sprouts in olive oil and sprinkle with kosher salt.
  2. In a large cast iron pan over medium high heat, place sprouts cut side down and cook for 5 minutes without stirring, or until they begin to brown.
  3. Toss Brussels sprouts, then place cast iron pan into the oven for 10 minutes; toss and set aside.
  4. In a small saucepan over low heat, cook blueberries, balsamic vinegar, and maple syrup, mashing blueberries against the saucepan with the back of a spoon until mixture reduces by more than half (about 20 minutes).
  5. Remove from heat and strain glaze into a small bowl.
  6. Drizzle some of the glaze over Brussels sprouts and place back in the oven for an additional 5 minutes.
  7. While in the oven, cook bacon until desired doneness; dice into bits.
  8. Remove glazed Brussels sprouts from the oven. Toss in bacon and blue cheese, stirring to combine.
  9. Transfer to a platter and serve immediately.

Number of servings (yield): 4


Per Portion:

200 calories

14.5 g carbohydrates

14.03 g fat

2.2 g saturated fat

5.2 g protein

8.9 g sugar

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