If you disagree with any of that, you should just stop reading this blog now.
Two staples in my household: beer and bacon, both for cooking and consuming.
With the growing number of craft breweries in Indianapolis, there’s no excuse not to get out there and visit the taprooms. I’ve learned a lot about the community through these fine establishments – Triton Brewing Company makes a root beer packed with spices.
Bacon is… well, that’s a story for another blog post. Let’s just say I use it, a lot.
Brussel sprouts are another story. They’re something I’ve grown to enjoy over the years because it’s one of John’s favorite vegetables, so I had to cook it. This is just one of the techniques I’ve tried to mask their bitterness.
I originally found this recipe on Pinterest while stumbling for yet another way to sneak vegetables into our dinner routine.
Googling “awesome brussel sprouts” only gets you so far.
I loved everything about this recipe from the very beginning. Here I could combine my love of both beer AND bacon in one dish! How clever!
What I love most is that this dish left me wanting seconds, and that NEVER happens. Part of it was the bacon (get a good quality one, thick cut so you really taste it) and the grease it left behind, part was how the beer enhanced the bitterness but in a good way. I would stick with an IPA or hoppy alternative vs a stout or belgian. It’s going to make a little sauce so you can wipe it up with the brussel sprouts.
We enjoyed this with grilled hamburgers that John made as an alternative to french fries, a common side dish on our plates. I would suggest pairing it with a steak or even with a baked potato and cheese. Double the recipe to feed a family of four.
Brussel Sprouts with Beer and Bacon
Recipe adapted from A Spicy Perspective
Makes 2-3 servings
- 1 lb brussel sprouts
- 4 strips of bacon
- Quarter of a yellow onion
- Half of a 12oz beer, preferably an IPA or pale ale (I used Harpoon’s IPA)
- 1 tsp salt
- 1/2 tsp pepper
Cook the bacon strips in a large skillet (cast-iron preferred). Set bacon aside to cool, then tear up into little pieces.
While bacon is cooking, prepare the brussel sprouts by tearing off a few of the outer layers. They’re really bitter and tough. Cut off the hard white ends and then half the brussel sprouts. Quarter the extra large ones.
Dice the onion and add it to the bacon grease. Cook on medium until the onions are soft, 2-3 minutes.
Add the brussel sprouts and cook for 2-3 minutes or until they get a little brown.
Pour the beer into the skillet and add salt and pepper. Simmer for 10-12 minutes or until the beer has evaporated into a light sauce. Taste and add salt and pepper if necessary.
Stir in the chopped bacon and serve!