Garlic Parmesan Roasted Brussels Sprouts with Blackberry Balsamic Reduction

Garlic Parmesan Roasted Brussels Sprouts with Blackberry Balsamic Reduction

It has taken me 23 years to try brussels sprouts, and I’m not too sure what I was thinking. I’m obsessed, I couldn’t stop snacking on this entire pan of garlic parmesan roasted brussels sprouts. Not to mention that this blackberry balsamic reduction was so easy to make. Seriously, mash up some blackberries and throw them in balsamic, boil, simmer, and there you have it.

This also goes along with my entire theme of the fall/winter/my life (maybe taking that a little too far), but roasting!!!!ย I find myself roasting yet another vegetable. Who doesn’t love to cook when it involves slicing, tossing in oil and seasonings, throwing in the oven and then laying in bed as your Amazon Echo Alexa gives you the low down on what happened that day. No? Only I do that? Well, I highly suggest it.

Side note: If anyone is looking for gift ideas, I suggest Alexa. I got the Echo for my birthday and it is great. I have a whole other article on 2016 Gift Ideas here!

I was very very nervous about the combination of blackberries and brussels sprouts. Honestly, I was just nervous about the brussels sprouts in general. I was hoping that the parmesan and the blackberry flavors would get along, ย I wasn’t asking them to be BFFs, like just be civil. Thank god that it worked out, and it worked out well. The blackberries add the perfect sweetness to offset the tart of the balsamic, and it pairs so well with the garlic and parmesan. Then again, like, tell me something that doesn’t pair with garlic and sriracha (a nugget of wisdom).

Garlic Parmesan Roasted Brussels Sprouts with Blackberry Balsamic Reduction


  • 1 lb brussels sprouts
  • 2-3 cloves garlic, minced
  • 3 tbsp oil, I used olive oil
  • 1/2 c. shredded parmesan
  • 1 tbsp salt
  • 1/2-1 tbsp pepper
  • 1 pint blackberries
  • 1 c. balsamic vinegar


  1. Preheat your oven to 350ยฐ and spread 1 tbsp oil over a baking sheet
  2. Slice your brussels sprouts in either halves or quarters. If the sprout was a little bigger, I sliced it in fourths. Place your sliced sprouts in a large bowl.
  3. Put the rest of the oil, 2 tbsp, over the sprouts, as well as your garlic, parmesan, salt and pepper. Toss until the sprouts are evenly covered in seasoning.
  4. Place evenly across the baking sheet, place in the oven and cook for 30-35 minutes.
  5. While those are cooking, using a fork, mash your pint of blackberries, set aside.
  6. In a small-medium sized frying pan, pour your 1 cup balsamic vinegar. Bring to a boil over high-medium heat, then once it comes to a rolling boil, bring to a simmer over medium-low heat.
  7. Add in your mashed blackberries, and continue to let it simmer for about 7-10 more minutes. You want to simmer it until it becomes thick, and forms into your typical reduction.
  8. Once the brussels sprouts are done roasting, take out of the oven, drizzle the reduction over them, top with additional parmesan, and enjoy!
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