Brussels Sprouts with Beets

Brussels Sprouts with Beets

Brussels Sprouts with Beets







  • 750 g Brussels sprouts, trimmed and halved
  • 2 tbsp of olive oil
  • 1 tbsp of butter
  • 3 cloves garlic minced
  • 75 - 100 ml water
  • 1 pinch of salt
  • 2 tbsp maple syrup
  • 2 small beets roasted and chopped 
  • 50 g gorgonzola crumbles 
  • 50 g raw walnuts chopped


1. Cooking the Sprouts
Heat butter to medium heat in the COMBEKK Fry Pan. Add garlic, stir occasionally, add brussels sprouts and cook for 5-7 minutes with a cup of water. Cook until all liquid is absorbed and brussels sprouts are cooked

2. Adding flavor
Glaze the sprouts with 2 tablespoons of maple syrup before adding chopped beets. Heat through for about 2 minutes. Scatter gorgonzola cheese crumbles and walnuts on top and for a complete finishing touch then serve directly in the Fry Pan.


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