- 8 oz Brussels sprouts, trimmed and cut in halves
- 1 tbsp olive oil
- Pinch of salt
- Pinch of pepper
- 1/4 tsp garlic powder
- 1 tbsp reduced sodium soy sauce
- 1 tsp liquid smoke
- Cooked beet (you can buy canned or packaged) + pinch of salt & pepper
Heat oil in a sauté pan, add Brussels sprouts, salt, pepper and garlic powder and sauté until softened and beginning to brown, about 10 minutes. Add soy sauce and liquid smoke, and continue to sauté an additional 2 minutes.
While the Brussels sprouts are cooking, place beets, a pinch of salt and pepper into a blender, mini prep or equivalent, and puree until smooth (you can also use an immersion blender).
When Brussels are cooked, transfer to a serving dish and pour beet puree on top.