Wild Blueberries add a little sweetness and a whole lot of nutrition to this holiday side dish featuring fall veggies.
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.
With Halloween behind us and Thanksgiving just two weeks away, it’s time to start preparing for the holiday season and that means gathering delicious recipes. For someone like me who doesn’t eat turkey or ham, big holiday meals become all about the side dishes. And, let’s be honest—the desserts too!
Last year, I made these Orange Glazed Brussels Sprouts from Heartbeet Kitchen to bring to Thanksgiving and they were so good that I’ve made them several more times during the year. Pro tip–if you’re not the host for Thanksgiving or any other holiday party, but want to be sure you’ll be eating more than stuffing, potatoes, dinner rolls, volunteer to bring a vegetable side dish. It’s a nice gesture to the host and it guarantees you’ll get some nutrient dense food in addition to all the indulgent stuff.
When I saw the Recipe Redux challenge from Wild Blueberries to create a healthy holiday favorite using frozen Wild Blueberries, I immediately thought of that sprouts and squash dish I made last year. Wild Blueberries are almost always stocked in my freezer and I’ve shared about why I love them here before, but let’s go over it again.
Wild Blueberries are individually quick frozen (IQF) right at harvest to lock in their nutrition and flavor, which is why you can find them so readily in the frozen section. They’re different than regularly cultivated blueberries and have a more intense blueberry flavor as a result of the wild and genetically diverse crop that grows in the blueberry barrens.
In terms of nutrition, wild blueberries have twice the antioxidant power as well as more fiber and less sugar then larger cultivated blueberries. The perfect combo of tart and sweet, I knew they’d be a great substitution for the sprouts and squash side dish.
This recipe brings together my favorite fall foods for a dish that will convert even the biggest Brussels sprouts haters. If you think you’re not a sprouts fan, I promise you just haven’t had them prepared well yet. It’s time to give them another shot, maybe starting with this recipe featuring Wild Blueberries!
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound butternut squash, peeled and cubed
- 2 TBSP olive oil
- 1 cup frozen Wild Blueberries
- 1/2 cup chopped pecans
- 2 TBSP butter, melted
- juice of one orange (about 2 ounces)
- 1 TBSP orange zest
- Heat olive oil in a large pot. Place Brussels sprouts inside and cook for 10 minutes or until fork tender.
- Add squash to the pan and cook for an additional 15 minutes.
- While vegetables are cooking, prepare Wild Blueberry glaze. In a separate bowl, combine Wild Blueberries, chopped pecans, melted butter and orange juice.
- Pour glaze into pan with Brussels sprouts and squash, stir to coat all ingredients.
Your turn…do you prefer sweet or savory dishes during the holidays? What’s your favorite way to use frozen Wild Blueberries?