Brussels Sprouts with Winter Lager and Bacon
Yield: Serves 6 to 8
- Trim the Brussels sprouts and cut them in half or quarters, depending on their size.
- In a medium-sized skillet, cook the bacon over medium heat until browned and just beginning to crisp. Drain on paper towels and when cool, crumble the bacon into small pieces.
- Add the olive oil to the skillet and when hot, sauté the shallot for 1 to 2 minutes or until softened.
- Add the sprouts and roll them in the oil to coat and season with salt and pepper. Cook over medium heat for 2 to 3 minutes until they begin to soften.
- Add the beer, raise the heat and when the beer comes to a boil, cover, reduce the heat to medium-low and cook for about 10 minutes, or until tender. Check the sprouts a few times and stir them in the pan during cooking. Taste and season with salt and pepper, if needed.
- Serve the Brussels sprouts with the crumbled bacon.
- Serves 6 to 8
- 1 1/2 pounds Brussels sprouts
- 3 slices bacon
- 1 tablespoon olive oil
- 1 shallot, chopped
- Kosher salt and freshly ground black pepper
- 12 ounces (1 1/2 cups) Samuel Adams Winter Lager or Samuel Adams Boston Lager