FUEL | Honey Glazed Beets & Brussels

Taking a solid go at this seasonal eating although strawberries year around seems tasty! I digress, but thanks to my local food market in Midtown for keeping me accountable and supporting local! Now what’s a girl to do when she’s never cooked beats, Pinterest the heck out of some recipes and this recipe my friends was a total success! And while I was
at it, checked a first off the list, roasting beets!!

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MAGIC MAKERS

  • 2lbs Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 2 small beets roasted and chopped 
  • 1/4 cup raw walnuts choppeD
  • 1/4 cup gorgonzola cheese crumbles

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HOW TO MAKE THE MAGIC

  1. In a large sauté pan, heat oil to medium heat.
  2. Add the Brussels sprouts & cook cut-side down for 4-5 minutes, or until golden brown.
  3. Add the garlic and water and cook 3 minutes, uncovered, stirring occasionally.
  4. Place a cover over the Brussels sprouts and cook for 5-8 minutes, or until they have reached desired “done-ness.”
  5. Add the chopped beets and heat just until the beets are hot (about 1-2 minutes).
  6. Add honey and walnuts
  7. Transfer to a serving dish. Add the gorgonzola cheese crumbles and chopped walnuts. Toss everything together and serve.

     

HOW TO ROAST BEETS

  1. Clean beats, and cut off outer skin
  2. Chop beet into small 1-2in chunks
  3. Place in foil and pour a little water and oil over to coat the beets
  4. Seal foil creating a steam pouch and bake in oven on 375 for 45min or until tender

VOILA!!! Muy Delicioso!!!

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