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


  • 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, 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.



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