I didn’t grow up eating Brussels sprouts. Or blackberries. I am not even sure why, they just weren’t foods that I ever thought of or considered. As an adult, the stigma of Brussels sprouts kept me away, and blackberries always seemed to have too many seeds for my liking and stained things easily.
But just as I don’t remember why I avoided these foods, I also don’t have a strong memory of when I began eating them. I honestly cannot think of many foods I enjoy more than simple roasted Brussels sprouts. We love them so much, they are a Thanksgiving staple in our house, as well as a winter favorite. And who doesn’t love blackberries? Their rich, juicy flavor is even better than blueberries and raspberries, in my opinion.
To honor both of these changed opinion foods, I mixed them together in a holiday side dish that works for Thanksgiving, Christmas, or any holiday potluck. You will make anyone a fan with the rich flavors of roasted vegetables and balsamic vinegar, and the juicy pop of blackberries.
- 4 c Brussels sprouts
- 1 T olive oil
- 1 T balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 c blackberries, sliced
- Preheat oven to 375 degrees F.
- Trim ends of sprouts and slice in half.
- Toss with oil, vinegar, salt and pepper.
- Evenly spread on a baking sheet and roast for 10 minutes, until just golden and crisp on the edges.
- Remove from oven and stir in blackberries.
- Serve warm.
Per serving: 87 calories, 12 g carbohydrate, 4 g fat, 4 g protein, 281 mg sodium, 4 g sugar