…with blue cheese and walnuts!
I know. You were expecting another paleo cookie recipe, but party’s over, folks – time for some vegetation.
Trust me, this is for my own good.
Between last week’s Cardamom Almond Thumbprints, Maple Pecan Gluten Free Shortbread, Chocolate Dipped Coconut Macaroons, and testing and re-testing a quickbread recipe using my face as the “test” guage, my holy temple has not seen the light of fiber for many moons. The last seven days has been a whirlwind of mixing, preheating, and baking, so this weekend I decided to take some time to myself and…bake some more. And catch up on movies I didn’t know existed, like Guardians of the Galaxy and Snowpiercer. < – Evidence I live under a rock.
I’ll be showing you the result of the aforementioned “quickbread testing” later this week, but for now: vitamins. Get this holy temple some greeeeeen! Today, we take a brief hiatus from treat-ly things and talk side dishes.
Namely, you need side dishes for your Christmas feast.
That is all.
There’s so much, yet so little going on in this brussels sprouts and beet skillet. The componentry is simple and straightforward, but the result is a bamboozle of flavors and textures. Side note: if you don’t like brussels sprouts, beets, and/or blue cheese, you probably won’t enjoy this dish. If you do fancy said componentry, this is your crack. End Aside.
I used Love Beets pre-cooked beets for the recipe by simply chopping them and adding them to the skillet once the brussels sprouts were cooked. If you choose to start with raw beets, you can wrap them in foil and roast them in the oven at 375F for 60 to 90 minutes (until soft and juicy).
This recipe for Honey Glazed Brussels Sprouts and Beets with Blue Cheese and Walnuts was originally published on Love Beet’s recipe page.