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Honey glazed Brussels sprouts & beetroot with blue cheese & walnuts



680g Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
60ml water
¼ tsp salt
2 tbsp honey
250g pack cooked beetroot, diced
25g crumbled blue cheese
25g walnuts, chopped

What to do:

In a large frying pan, heat the oil and butter to medium heat. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.

Add the garlic and the water and cook for 3 minutes, uncovered, stirring occasionally. Put a lid on the pan and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts are cooked to your liking.

Add the honey and chopped beetroot and heat for 1-2 minutes until the beetroot is hot. Transfer the sautéed Brussels sprouts and beetroot to a serving dish and add the blue cheese crumbles and chopped walnuts. Toss everything together and serve.

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