Prep 10 mins
Cook 20 mins
- Trim and wash sprouts.
- Place in a medium-size saucepan and pour enough beer over them to cover.
- Bring to a boil, reduce heat and simmer for 20 minutes or until tender.
- Add more beer if needed, as liquid evaporates.
- Drain; add salt and butter.
- Serve hot.
These little cabbages were a hit with us and it was fun to vary from our usual creamy mustard recipe. I didn't cook them quite as long...maybe 12 minutes..because I like them still a little bit crispy. The flavor was fantastic. I just hated to see that bottle of dark ale wasted. Good and interesting recipe.
I love brussels sprouts!! And I like my beer!!! When I saw this recipe I just knew it would be great. And it was!! Oh and since I gave the sprouts a beer, I had one also!! Thanks for a great new way of doing one of my favorite veggies.
loved it!! Brussels sprouts are my favorite veggie and beer is my favorite beverage. Thanks for posting dancer..only thing i did different was add a minced clove of garlic during the 20 min. simmer.