Brussels Sprouts in Beer

Simmering Brussels sprouts in beer instead of water completely changes the game. The beer adds a malty sweetness and subtle bitterness that tames the cabbage-y edge that turns so many people off this vegetable. Four ingredients, 25 minutes, and you’ve got a side dish that might convert even the biggest Brussels sprouts skeptic.

The sprouts simmer in enough beer to fully submerge them, soaking up that malty flavor as they soften. Twenty minutes on a gentle simmer gives you tender-all-the-way-through sprouts without turning them to mush. Add more beer as it evaporates to keep the sprouts covered.

Draining them well and finishing with butter and salt is all the dressing they need. The beer does the flavor work. Keep it simple.

Kitchen Tips

• Use a lager or pale ale for a milder flavor. Dark stouts can overpower the sprouts.
• Trim the stem end and remove any yellowed outer leaves before cooking.
• Don’t skip the draining step. Soggy, beer-logged sprouts taste watery. Drain them well so the butter coats each one.
• Cut larger sprouts in half so everything cooks at the same rate.

Variations

• Toss the drained sprouts in a hot skillet with the butter to get some caramelized browning on the cut sides.
• Add a tablespoon of whole grain mustard with the butter for a tangy, German-style finish.
• Crumble crispy bacon over the top before serving for a pub-style side.