Brussels Sprouts with Garlic, Parmesan + Beer

Brussels Sprouts with Garlic, Parmesan + Beer-6.jpg

I'm not sure there's a more divisive vegetable than the Brussels sprout. They tend to be on the bitter side, which is why many people steer clear of them. To be honest, though, I don't think they're deserving of such a bad reputation. They're absolutely amazing when sautéed with pancetta or roasted with a drizzle of balsamic vinegar. And of course, my current favorite means of preparing them is with garlic, Parmesan cheese and beer. 

I hope you have some room left on your Thanksgiving table for one more dish, because these are definitely worth adding to the menu - but if not, they're easy enough to make for an everyday side. And if you have a few anti-sprout people in your family, have no fear. That just leaves more for the rest of us!

Happy Thanksgiving!


Brussels Sprouts with Garlic, Parmesan + Beer
Yields 4 servings

3 Tablespoons unsalted butter
1 pound Brussels sprouts, trimmed and halved
2 cloves garlic, minced
1 (12 ounce) bottle dark beer (I like using a porter)
1-2 Tablespoons grated Parmesan cheese
Salt and pepper

Pour 8 ounces of beer into a cold glass. Enjoy while you make the rest of the recipe.

Preheat your broiler (to high if your oven has a high/low option).

Heat the butter over medium-high heat in an oven-proof skillet until bubbling. Turn the heat to medium and add the sprouts in a single layer. Sprinkle them with a bit of salt and pepper and leave them alone to cook for about 3 minutes.

After 3 minutes, give them a stir. Add the garlic and then let them sit for another 3 minutes. If you need to deglaze the pan, stir in a splash of beer or another tablespoon of butter.

When the sprouts have caramelized a bit, add 4 ounces of the beer. Continue cooking for a few more minutes, stirring frequently until the sprouts are tender. Turn off the heat.

Sprinkle the top with the grated Parmesan cheese, and place the skillet under the preheated broiler. Broil for 2 minutes, or until the cheese and sprouts are slightly browned. Add salt and pepper to taste. Serve immediately.

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