Heat butter to medium heat in the COMBEKK Fry Pan. Add garlic, stir occasionally, add Brussels sprouts and cook for 4-5 minutes with a cup of water. Cook until all liquid is absorbed and Brussels sprouts have reached desired texture.
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.