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Brussels Sprouts, Pear & Walnut Sauté


  • 750 g frozen Brussels sprouts
  • 2 large pears, cored and diced
  • 250 ml prepared vegetable or chicken stock
  • 45 ml olive or walnut oil
  • 50 g pecan or walnuts, coarsely chopped
  • 50 - 80 g blue cheese, grated or crumbled


Cook Brussels sprouts and pears in stock until liquids have evaporated. Heat oil in a large wok or saucepan and add Brussels sprouts, pears and walnuts. Toss over high heat until glossy. Sprinkle with cheese and serve immediately.

Serves 4 – 6