You can’t stand Brussels Sprouts? I call BULL. This Brussel Sprouts with Bacon and Beer recipe can win any unbeliever over to the green side.
If dark childhood memories of stubbornly sitting at the kitchen table, refusing to eat slimy off-colored orbs, looms over you whenever you hear the words “brussels sprouts,” have no fear. I’ve got a game-changer for you today.
I realize this is going to sound awfully cocky, but I’m going to say it anyway…
If you don’t like brussels sprouts, it’s because you haven’t eaten MY brussels sprouts recipe.
There it is.
It’s not that I have some magic power to enhance their flavor. More accurately put, I have two magical flavor enhancing ingredients that can fix nearly any dish known to man…
BEER and BACON.
The salty porky essence and sweet hoppy note from the beer, are more than these stubborn little sprouts can handle.
As they bathe in the richness of the two, the sprouts grow tender and lose their bitter edge. They evolve into something more than the sum of the components. They become intensely Sprout-astic!
Brussel sprouts with bacon alone, are something to be relished. Brussel sprouts with bacon and beer can turn even the toughest adversary into a fan of this humble little sprout. Guaranteed.
More Veggie-licious Recipes:
- Grilled Corn with Smoky Lime Mayo
- Homegrown Collard Greens
- Roasted Provincial-Style Potato Salad
- Brussels Sprouts with Lemon and Almonds ~ Simply Recipes
- Roasted Broccoli with Soy and Sesame ~ Kalyn’s Kitchen
- Rosemary Roasted Beets ~ Guilty Kitchen
Brussel Sprouts with Bacon and Beer
Yield: 6-8 servings
Prep Time:10 minutes
Cook Time:22 minutes
- 2 pounds Brussels Sprouts
- 6 ounces thick cut bacon, chopped
- 1 shallot, peeled and sliced
- 12 ounce bottle beer, something light and crisp
- 1/2 teaspoon salt
- 1/4 teaspoon 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 saute until crisp.
- Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
- Pour the bottle of beer into the skillet. Add the salt an 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–12-15 minutes.
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