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!!



  • 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



  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.



  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!!!

Leave a Reply