Monday, May 28, 2012

Bell's Pale Ale Braised Brussels Sprouts


Think you don't like brussels sprouts? I call shenanigans. This simple recipe I have for you today is a game-changer, sure to bring any nonbeliever over to the sprout-loving side.  It isn't magic, but it does contain two magical ingredients that can fix nearly any dish known to man: beer and bacon. The salt from the bacon and the sweet, hoppy note from the beer are just enough to take away the bitter edge from the sprouts.

For this recipe, you will need:

2 pounds fresh brussels sprouts
8 oz. thick cut bacon, chopped
1/2 cup red onion, diced
12 oz. Bell's Pale Ale
Salt, pepper, and crushed red pepper flakes

Trim the ends of each brussels sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.

Place a large skillet over medium heat. Add the chopped bacon and saute until crisp. Add the diced red onion and saute another 2-3 minutes to soften.

Add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes. Pour the bottle of beer into the skillet, and season with the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through (about 12-15 minutes).


Melissa VanBuren said...

Saw this in a magazine today, went out and bought the ingredients. DELISH!

Laura said...

Thank you so much for the feedback! We're so glad you enjoyed the recipe!

Anonymous said...

Number one reason people think brussel sprouts are bitter is that they overcook them. This is an awesome recipe!!

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