Who said Brussels sprouts need to be boring? Perfect for leftovers, this tasty recipe combines Brussels sprouts, beetroot, blue cheese and walnuts. 25 mins 4 Easy Ingredients 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 Method 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, alternatively stir fry leftover sprouts. 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. www.lovebeetroot.co.uk About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
