Blueberry Brussels Sprouts

Blueberry Brussels Sprouts
Actor and comedian Hal Sparks is making a delicious side dish with a sweet twist.


  • 3 lbs. Brussels Sprouts
  • ½ cup Olive Oil
  • ¾ cup Sugar
  • 1 tsp. Salt
  • 3/4 cup Balsamic Vinegar
  • 1 cup Dried Blueberries
  • Honey to drizzle


1. Pre-heat oven to 400 degrees

2. Slice tips off the Brussels sprouts –lessens the bitterness.

3. Slice Brussels sprouts in half. Place in bowl; add olive oil and salt, mix.

4. Pour onto baking sheets and scatter. Roast at 400 for ½ hour. This will make the centers stay moist and make the outside crispy.

5. Reduction Sauce:
In a regular sauce pan add sugar and balsamic vinegar; bring to boil. Reduce heat to medium-low; simmer for 20 minutes until it becomes a thick glaze.

6. Place sprouts in a bowl, add 1/3 of the glaze, then 1/3 of the blueberries, and stir. Add the rest of the glaze and the rest of the blueberries, stir. Drizzle with honey, salt to taste. Plate and serve.

7. Marinade method:

8. Mix ¾ cup Balsamic Vinegar and 1/3 cup honey, salt and pepper. Add Brussels sprouts, stir, marinate overnight before baking in oven next day at 400 for 30 minutes.

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