Prep: 10 min
Cook: 22 min
Yield: 6-8 servings
Some people are born knowing how awesome Brussels Sprouts are. Others figure it out along the way. I needed some heavy-duty persuasion, and this recipe is what made me a convert. Trust me...If you’re on the fence about Brussels, give this one a try.
- 1-2 lb Brussels Sprouts
- 6 ounces thick-cut bacon, chopped
- 1 shallot, peeled and chopped
- 12 oz. Hops Lamb Imperial IPA, or your favorite hoppy beer
- ½ tsp. salt
- ¼ tsp. pepper
- Pinch crushed red pepper
- 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 sauté until crisp. Remove bacon from pan and drain on paper towels.
- Add the chopped shallot to pan with retained bacon grease. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts, flipping all over with tongs so that cut sides are face down. Allow to brown for 4-5 minutes, then shake pan and sauté for another 2-3 minutes until sprouts are nicely caramelized.
- Pour the beer into the skillet. Add the salt and peppers. Bring to a simmer and cover, lowering heat.
- Cook until the beer has reduced to a glaze and the sprouts are cooked through — 12-15 minutes.
About the ChefCraig Blum
Long before I was a brewer, I started out as a restaurant line cook and then worked my way all the way up to Executive Chef. So great beer AND great food are never far from my mind. I don’t miss the frantic pace of the restaurant world. But I do love taking what I learned there and putting my own homebrew spin on it. The best of both worlds!