Brussels Sprouts in Beer Belgium
Transform your Brussels sprouts into a gourmet masterpiece with this recipe for Brussels Sprouts in Beer Belgium! This dish pairs nutty, caramelized Brussels sprouts with the malty richness of Belgian beer, creating a side dish that’s both comforting and elegant. Sautéed shallots, garlic, and fresh thyme build aromatic depth, while a touch of Dijon mustard, honey, and a squeeze of lemon juice balance the flavors with zesty tang and sweetness. Simmered to perfection, this recipe highlights the unique bitterness of Brussels sprouts softened by the smooth, flavorful beer reduction. Whether you're hosting a dinner party or elevating your everyday meals, this Belgian-inspired side dish is guaranteed to impress. Perfectly suited for showcasing seasonal produce and enhancing it with the rich culinary heritage of Belgium, this is a must-try recipe for lovers of bold yet balanced flavors.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 250 ml Belgian beer (blonde ale or pale ale preferred)
- 2 large Shallots
- 2 Garlic cloves
- 2 tbsp Olive oil
- 15 g Butter
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 sprigs Fresh thyme
- 1 tbsp Lemon juice
Instructions
Clean the Brussels sprouts by trimming the ends and removing any outer leaves that are wilted or damaged. Cut the sprouts in half lengthwise.
Thinly slice shallots and mince the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the Brussels sprouts cut-side down and cook for 5–7 minutes until they develop a deep golden-brown sear. Avoid stirring too much to achieve a caramelized surface.
Once the sprouts are browned, reduce the heat to medium and add the butter. Stir it in until melted, then add the shallots and garlic. Sauté for another 3–4 minutes until the shallots are translucent and the garlic is fragrant.
Pour in the Belgian beer and gently stir to deglaze the pan, scraping up any browned bits from the bottom.
Add the Dijon mustard, honey, salt, black pepper, and thyme sprigs to the pan. Stir to combine and bring the mixture to a simmer.
Cover the pan with a lid and reduce the heat to low. Let the Brussels sprouts simmer for 10 minutes, stirring occasionally, until they are tender and infused with the rich flavors of the beer and seasonings.
Uncover the pan and increase the heat to medium-high to let the sauce reduce slightly, about 2–3 minutes.
Remove the thyme sprigs, and finish with a squeeze of fresh lemon juice for brightness.
Taste and adjust the seasoning if necessary. Serve warm as a side dish, and enjoy the flavors of Belgium in every bite!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 38.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 473 mg | 10% | |
*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.
