I have a hard time understanding why Brussels sprouts seem to be the most-hated vegetable in America. Yes, they are a bit stinky (and if you overcook them, it becomes a major stinkbomb), but they are packed with so many nutrients like vitamin A, vitamin C, beta carotene, vitamin K, iron, folic acid, magnesium, and fiber. They are also an extremely versatile vegetable to cook with and the variety of dishes one can create is extensive. I have made several brussel sprout dishes, but never with beer and I have been missing out!
My beer of choice:
6.5% ABV | 65 IB
Oskar Blue’s American Pale Ale has balanced flavors of pale malts and citrusy floral & piney hops, while also delivering a hoppy nose.
This ale, with its medium-bodied flavor, adds depth to these Brussels sprouts. Some beers tend to blend into a dish, but this pale ale brought out the savoriness of the sprouts, once they had browned within the buttered pan. In fact, I found the creamy texture of the butter, paired with the salty pancetta, was accentuated by the pale ale’s slight maltiness. This dish was full of flavor and quite the crowd-pleaser!
Pair this dish with some pan fried potato croquettes and lightly seasoned baked chicken. Enjoy!
-1 lb. Brussels sprouts
-3 oz. pancetta, thinly sliced
-1/2 onion, chopped
-1/2 can of pale ale (I chose Oskar Blue’s Dale’s Pale Ale)
-1/2 tsp. salt
-1/4 tsp pepper
-pinch of red pepper
-2 Tbsp. butter
- Trim the ends of the Brussels sprouts and remove the excess leaves; cut the sprouts in half.
- On medium heat, cook pancetta in a large skillet until crisp.
- Add the onions and 2 Tbsp. of butter and cooks onions until soft.
- Add the Brussels sprouts and stir & sear until browned; remove pancetta.
- Add in the pale ale and salt, pepper & red pepper; stir well.
- Bring to a simmer and lower the heat; stir until the beer has reduced to a glaze and the sprouts are cooked through 12-15 minutes.