Beer Braised Brussel Sprouts

I’m at it again, cooking with beer. The next few Saturday’s I will be showing you quick and easy sides to make. Some with beer some without.

Most people don’t give Brussel sprouts enough credit, thankfully my dad loved them so we had them growing up. I think they are best paired with a touch of sweetness to counter act the bitterness. If you have had them and hated them it was most likely because they were cooked to mush. Personally I hate mushy vegetables, those are for babies. I suggest trying them with a little bit of sweetness added like baked with dried cranberries, or drizzled with honey or balsamic glaze (my favorite). Or try this simple recipe, Brussel sprouts tossed with a touch of honey and a beer high in residual sugars or a light IPA.

I came across this recipe when I did the cooking with beer class at Casual Gourmet. We originally made this recipe with a White IPA called Truce in the Forest from Young Veteran’s Brewing Co. Since I am not a huge fan of the high hop content in IPA’s I decided to use a sweeter beer. I chose O’Connor’s Brewing Company’s Susan Constant Wheat Wine. This is a beer that is aged in a Chardonnay wine barrel, high in alcohol content (11% abv) and has a bit of sweetness that hides the bitterness. I suggest you try using a lighter IPA or other beer with some sweetness but not fruity.

Ingredients:

  • 1 lb of Brussel sprouts sliced in half
  • 8 oz of beer (sweet or light IPA), I used O’Connor’s Brewing Co. Susan Constant Wheat Wine
  • 2 Tbs. butter
  • 2 Tbs. honey
  • Salt and Pepper to taste
  • 3 slices of prosciutto (optional) bacon would work well too

Directions:

  1. Preheat oven to 400 degrees
  2. Cut tips off the stem of Brussel sprouts and slice in half then place in baking dish
  3. Pour beer and honey over the top of Brussel sprouts and cover with foil
  4. Bake for 20 minutes
  5. Remove foil and toss with butter and salt and pepper
  6. Place back in the oven uncovered for 10-12 minutes until lightly browned
  7. If adding prosciutto, place on tin foil and bake for 4-6 minutes until crispy
  8. Serve warm with crispy prosciutto crumbled on top

Crispy prosciutto goes really well crumbled on top of the Brussel sprouts!

Do you like Brussel sprouts, if so tell me your favorite way to cook them?!

 

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