Crispy Brussels Sprout and Mozzarella Skewers with Savory Wild Blueberry Dipping Sauce

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Recipe by Jenny Shea Rawn of My Cape Cod Kitchen

Serves 8 to 10

Crispy Brussels Sprout and Mozzarella Skewers with Savory Wild Blueberry Dipping Sauce Picture

Ingredients

3 Tablespoons extra virgin olive oil, divided into 2 and 1 Tablespoons
½ red onion, diced
1 cup frozen Wild Blueberries
1 teaspoon dried rosemary, finely chopped
1 Tablespoon balsamic vinegar
1 Tablespoon mustard
1 teaspoon honey
5 cups of Brussels sprouts, washed and trimmed
8 oz mini mozzarella balls
Garlic salt / pepper

Preparation

  1. Preheat oven to 425.
  2. Heat 2 Tablespoons extra virgin olive oil over medium heat in a sauté pan.
  3. Add diced onion and sauté for 4-5 minutes.
  4. Add frozen Wild Blueberries, rosemary, balsamic vinegar, mustard and honey.
  5. Bring to a boil, then cook over medium heat for 10 minutes, stirring frequently.
  6. Remove from heat and let cool slightly.
  7. Meanwhile, rub Brussels sprouts with remaining tablespoon extra virgin olive oil and sprinkle with garlic salt and pepper.
  8. Place on a foil lined baking sheet and roast for 20-25 minutes, or until sprouts are lightly browned and crispy, flipping halfway through.
  9. Remove from oven.
  10. Add blueberry mixture to a food processor or blender and blend until smooth.
  11. Add salt and pepper to taste and place in a dipping bowl.
  12. When sprouts are cool enough to handle, place one sprout on a skewer, followed by a mozzarella ball then another sprout.
  13. Repeat until all sprouts are skewered.  Serve sprouts with wild blueberry dipping sauce.

Wild Blue is Good for You!