Brussels Sprouts with Beets

Vegetable

25

minutes

4

Servings

Ingredients

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

Preparation

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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