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4.5 from 2 votes
Honey-Glazed Brussels Sprouts and Beets with walnuts and gorgonzola - a healthy side dish
Honey Glazed Brussels Sprouts and Beets
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Side Dish
Servings: 4 people
Author: Julia
  • 1 1/2 pounds Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1/4 cup water
  • 1/4 teaspoon kosher salt
  • 2 tablespoons honey or pure maple syrup
  • 2 small beets roasted and chopped (or 1 (8.8-oz) package Love Beets cooked beets, chopped)*
  • 1/4 cup gorgonzola cheese crumbles see note**
  • 1/4 cup raw walnuts chopped
  1. In a large (12-inch) sauté pan, heat the oil and butter to medium heat.
  2. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.
  3. Add the garlic and the water and cook 3 minutes, uncovered, stirring occasionally.
  4. Place a cover over the Brussels sprouts and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts have reached desired “done-ness.”
  5. Add the honey and chopped beets and heat just until the beets are hot (about 1-2 minutes).
  6. Transfer the sautéed Brussels sprouts and beets to a serving dish and add the gorgonzola cheese crumbles and chopped walnuts. Toss everything together and serve.

Recipe Notes

*To roast raw beets, chop them up, wrap them in foil, place on a cookie sheet, and roast in the oven at 375F for 45 minutes (until soft and juicy). 


**You can also use feta cheese