Brussels sprouts are an under-appreciated vegetable. When boiled to death and covered in butter (or more likely margerine) like they are so often served up on buffets and in school cafeterias they become one of the most hated vegetables of children and adults alike. When prepared with a little bit of care and some awesome ingredients (bacon and beer anyone?) they take on a sophisticated, nutty flavor that is perfect as a side to almost any meal. I can’t wait to make these again.
This recipe is adapted from The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance
•1 pound fresh brussels sprouts, cleaned and cut in half
•1 Tablespoon olive oil
•3 slices thick bacon, chopped
•6 cloves garlic, minced
•12 oz bottle IPA
•Kosher salt and black pepper
•1 cup cherry tomatoes, or one large tomato, diced
•Freshly shaved Parmesan cheese
Set up a steamer basket and steam the brussels sprouts over an inch or so of salted water for about 5 minutes. You want them to still be rather firm, but bright green in color. Plunge the steamed brussels sprouts into an ice water bath to halt the cooking process and retain the bright color.
Drain well and set aside. Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the bacon and cook, stirring often, until the bacon just begins to crisp.
Stir in the garlic and cook for another minute or two. Add the brussels sprouts and cook, stirring occasionally until lightly browned. This should take about five minutes.
Add the beer and cook over medium high heat, until most of the liquid is evaporated, adding the cherry tomatoes during the last five minutes of cooking time. Stir in the cheese just before serving.