Honey glazed Brussels sprouts
Who said Brussels sprouts need to be boring?
Perfectly warming for winter, this tasty recipe that combines Brussels sprouts with sweet beetroot, creamy blue cheese and crunchy walnuts.
It’s delicious any day of the year and the perfect side dish to brighten up a Sunday roast.
Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes
- 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
- 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.
Recipe courtesy of www.lovebeetroot.co.uk
Silversurfer's Features Editor
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