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Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council


  • 2 cups balsamic vinegar
  • 1 cup dried blueberries
  • 2 pounds Brussels sprouts, shredded (the slicing blade of a food processor makes this painless)
  • 1 Tablespoon olive oil
  • ¼ teaspoon salt


  • Preheat the oven to 375 degrees.
  • Put the vinegar and dried blueberries into a small saucepan. Bring to a boil, turn down the heat, and simmer about 45 minutes, until the vinegar has reduced by about half and the blueberries are plump and rehydrated. Put the blueberry mixture into a blender and blend until very smooth.
  • In a large bowl, toss the shredded Brussels sprouts with the olive oil and salt. Spread the Brussels sprouts out on a large baking sheet. Roast in the oven 20 minutes.
  • Remove the Brussels sprouts from the oven, spoon over a generous 3 Tablespoons of the blueberry balsamic vinegar mixture, toss to coat, and return the pan to the oven for another 10-15 minutes.
  • Serve immediately.

Author Credit: Erika Kerekes

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