Brussels Sprouts in Beer
Transform your ordinary Brussels sprouts into a bold, savory delight with this recipe for Brussels Sprouts in Beer. Roasted to perfection for a caramelized crunch, these sprouts are then simmered in a rich beer-infused sauce, enhanced with the tangy bite of Dijon mustard and a touch of honey for balance. Aromatics like garlic and onion deepen the flavor, while fresh parsley adds a vibrant finish. Perfect as a crowd-pleasing side dish or a light vegetarian entrée, this dish combines hearty simplicity with a gourmet twist. With its unique combination of roasted vegetables and beer-based sauce, this recipe is sure to elevate your next meal and leave everyone craving more.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves
- 1 medium yellow onion
- 250 milliliters beer
- 125 milliliters vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut them in half.
In a large mixing bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 15-18 minutes, flipping halfway, until golden and tender.
While the Brussels sprouts roast, finely chop the garlic and onion.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes, until it becomes soft and translucent.
Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Pour the beer and vegetable broth into the skillet, stirring to combine.
Whisk in the Dijon mustard and honey, and bring the liquid to a simmer.
Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Once the Brussels sprouts are done roasting, add them to the skillet and toss to coat them evenly in the beer sauce.
Let the Brussels sprouts simmer in the sauce for 5-7 minutes, allowing them to absorb the flavors and reduce the liquid slightly.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish or light entree.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
