I've discovered that when I'm cooking with beer that it enhances the flavor of just about everything.
I'm a big fan of tenderizing and flavorizing meat with beer. I like veggies too, and it does remarkable things for them, as well.
These Brussels sprouts are tender and tasty. An excellent side dish or chopped up in a salad.
For this recipe I used a bottle of my husband's homebrew, but you can use whatever beer you like best.
Nut Brown Ale Brussels Sprouts
1 Pound Fresh Brussels Sprouts
12 Ounce Bottle Nut Brown Ale
2 Tablespoons Unsalted Butter
Kosher Salt
Fresh Ground Pepper
Place washed and trimmed in a medium saucepan.
Pour beer over Brussels sprouts. One bottle should be enough to cover 1 pound.
Bring beer to a boil. Be careful, it will boil over.
Put a lid on the pan, reduce heat and simmer for 10 minutes.
Drain. Return to pan, stir in butter. Season with salt and fresh ground pepper.
