If dark childhood memories of stubbornly sitting at the kitchen table and refusing to eat slimy off-colored orbs loom over you whenever you hear the words “Brussels sprouts,” have no fear. I’ve got a game-changer for you today.
Trim the ends of each Brussels sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.
Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.
Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.
Pour the bottle of beer into the skillet. Add the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through,–12-15 minutes.
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So YUM!! Made this today as a Thanksgiving side, and it was delicious! My boyfriend had never had Brussels sprouts before, so I was nervous about making them, but he took one bite and said, “You can definitely make these again”. And I will!
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