Just in time for Labor Day barbecues, potlucks and parties, these Brussels sprouts are a quick, tasty side perfect for whatever you have planned this holiday weekend. I typically make Brussels sprouts in the oven, roasted and bare boned with a drizzle of olive oil and sprinkle of kosher salt and pepper, but braising in a skillet with beer, bacon and garlic is an easy way to dress up this classic side. I used Burnside Brewing’s Stock Ale for its balanced body and flavor. A blend of hops and malt, this E.S.B. style ale hailing from Portland, Ore., rounds out and complements this savory mixture of sprouts, bacon and garlic. You can double (or dare I say triple?) this recipe as the perfect crowd pleaser for your Labor Day party.
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 4 servings
Ingredients:
1 ½ pounds Brussels sprouts (cleaned, trimmed and halved)
6 ounces peppered bacon, diced
4 cloves garlic, minced
12 ounces Burnside Brewing Stock Ale
salt and pepper to taste
Directions:
In a large skillet over medium-high heat, sauté bacon until slightly crisp (about 5 minutes).
Add garlic and continue sautéeing for an additional 2 minutes.
Add Brussels sprouts and sauté until outside of sprouts are lightly seared and golden brown in color (about 4-5 minutes).
Add beer and bring to a boil. Reduce heat to low and simmer for 10-15 minutes, or until beer has reduced to a light glaze.
If you’d prefer a more subtle beer flavor (although I’m not sure why you would), try cutting the beer with chicken stock, or using a lighter, Pilsner style beer in place of the Stock Ale.
