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Honey-glazed Brussels sprouts with beetroot, blue cheese and walnuts

10 November 2015

Jazz up your Christmas Brussels sprouts with this festive recipe of Brussels sprouts with chopped beetroot, creamy blue cheese and crunchy walnuts.

Honey-glazed Brussels sprouts with beetroot
Honey-glazed Brussels sprouts with beetroot

Cooking time

10 minutes




  • 680g Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 60ml water
  • ¼ tsp salt
  • 2 tbsp honey
  • 250g pack cooked beetroot, diced
  • 25g crumbled blue cheese
  • 25g walnuts, chopped


In a large frying pan, heat the oil and butter to medium heat. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.

Add the garlic and the water and cook for 3 minutes, uncovered, stirring occasionally. Put a lid on the pan and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts are cooked to your liking.

Add the honey and chopped beetroot and heat for 1-2 minutes until the beetroot is hot. Transfer the sautéed Brussels sprouts and beetroot to a serving dish and add the blue cheese crumbles and chopped walnuts. Toss everything together and serve.

Our thanks to for providing this recipe.

For more delicious festive ideas, see our collection of Christmas recipes.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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