• Liz Talley - Urban Graze

Brussels Sprouts and Beets in Ginger Butter


2 c. Brussels sprouts, trimmed and steamed until near-tender

2 small cooked beets, peeled and quartered (into bite-sized wedges)

1 Tbsp. butter

1/2-1 tsp. grated ginger (to your taste)

1 tsp. lemon juice

Salt and pepper

Cut Brussels sprouts in half if needed, so that they are similar in size to beet wedges. Saute the sprouts and beets in the butter at medium heat, about 2-3 minutes. Season with lemon juice, salt and pepper, stir gently and cook on low for 1-2 minutes longer, until flavors are well blended.

Recipe created or adapted by Liz Talley, Urban Graze

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