Impress your friends and family this holiday season with Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce. Make even non-Brussels Sprouts lovers love this recipe!
By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
UPDATE: This recipe won Grand Prize!!!
I love roasting vegetables. It’s hands down my favorite way to cook and eat veggies (check out my Roasted Sweet Potato and Cauliflower Power Bowl recipe or my Oven Roasted Lemon Asparagus recipe). Roasted vegetables have something about them I am drawn to – it could be that roasting brings out that natural flavor and sweetness of the vegetables. Maybe it’s the slight crispiness on the outside, yet tender inside that draws me in. At any rate, I think it’s safe to assume they are delicious.
One thing I have not always been fond of is Brussels sprouts. They have always been too bitter for me. Yet, there are always Brussels sprouts lovers out there that make me want to like the mini looking cabbages. I mean, anything mini is cute (I’m talking about you- puppies, kittens and little baby shoes). When I heard about this month’s Recipe ReDux #sponsored recipe contest by Wild Blueberries, I knew I was going to give them another try.
Thanksgiving is one of my favorite holidays. I get a chance to reflect on things I am thankful for and I get to eat a lot of good food! Roasted fall vegetables are a favorite to share with family and friends – they are easy to make and taste great. What better way to combine my love of roasted vegetables and put some extra sweetness and zing with Wild Blueberries. Read on to learn some unique facts about Wild Blueberries!
Did you know that Wild blueberries have a stronger flavor than regular blueberries? The tart and sweet blend of flavor comes from the fact that they are actually grown “wild”, meaning the plants spread naturally across fields called barrens along with thousands of other genetically diverse plants.
I’m sure you’ve heard about the great antioxidant properties of blueberries, but did you know that Wild Blueberries have twice the antioxidant capacity of regular cultivated blueberries? A growing body of research shows the potential health benefits of Wild Blueberries including gut health, diabetes, cancer and brain health. One serving of Wild Blueberries (1 cup) have 8 times the manganese, 72% more fiber and 32% less sugar than cultivated blueberries. Adding to their great nutritional profile, 99% of the Wild Blueberry crop is individually quick frozen (IQF) at harvest, locking them into a nutrient-rich state and passing on the benefits to all of us!
Lastly, Wild Blueberries have a unique heritage. Wild Blueberries really are wild (not planted), occurring naturally in barrens and fields in Maine and Eastern Canada that have been here for 10,000 years. That is a long time!Make your holidays wild w/ Roasted Vegetables & Pecans with Wild Blueberry Balsamic Sauce Click To Tweet
For this fall and holiday inspired side dish I paired the Brussels sprouts with a favorite fall gourd: butternut squash. To add some crunch I threw pecans in the mix. I tossed the vegetables and pecans with olive oil, salt and pepper and roasted them in oven for about 40 minutes.
While they were in the oven making my house smell divine, I cooked up the Wild Blueberry balsamic sauce on the stove top. The mixture of sweet and tangy Wild Blueberries pairs great with the balsamic vinegar. Add in some fresh herbs, a touch of honey and you’ve got yourself a great sauce! I’m sure this sauce would go well, not only over vegetables, but on fish, chicken or turkey as well. And for a girl that has reservations towards Brussels sprouts, I loved this recipe. The sauce + the roasting made all the difference and made me love Brussels sprouts. It may not look the prettiest due to he dark color of the sauce, but don’t be fooled. It tastes great. Adding this to the menu for family and friends this holiday season is something you won’t regret.
What is your favorite way to cook and eat vegetables? Is there a vegetable that isn’t your favorite but want to like more for one reason or another? Let me know in the comments!
- 3 cups cubed butternut squash
- 3 cups Brussels sprouts halves
- 1 cup pecans halves
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 cup frozen wild blueberries
- ⅓ cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- Preheat the oven to 400 degrees F. Line a baking sheet with tin foil. Place cubed butternut squash, Brussels sprout halves and pecan halves on foil lined baking sheet. Drizzle olive oil over the vegetables and pecans, stirring until they are evenly coated. Sprinkle the salt and pepper and stir to evenly distribute.
- Place in preheated oven for 20 minutes. Stir and put back in the oven for an additional 15-20 minutes.
- Remove from the oven. Pour the Wild Blueberry balsamic sauce over top the roasted vegetables and pecans - stir to coat evenly. Place on a serving platter; serve immediately.
- While the vegetables are roasting, place the olive oil and minced garlic in a medium-size saucepan over medium heat. Cook 2 minutes or until the garlic becomes fragrant.
- Add the Wild Blueberries. Bring to a boil, stirring frequently.
- Add the balsamic vinegar, honey, thyme and rosemary; stir to combine. Continue to boil until reduced by half, approximately 5-10 minutes, stirring often. When the roasted vegetables are ready, pour atop.
To learn more about Wild Blueberries, head on over to the Wild Blueberry Association’s website, then follow them on Facebook, Twitter, Instagram, and Pinterest!
See what other holiday inspired recipes other Recipe Reduxer’s have added some Wild Blueberry zing to below!