Brussels Sprouts In Beer Belgium Recipes

Steps:

• 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.

Steps:

• Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
• Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
• Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Steps:

• Trim the base of the sprouts & discard the tough outer leaves, then rinse well.
• Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
• In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning.
• Add the sprouts & saute quickly to brown them on all sides.
• Season with salt, pepper & nutmeg & serve immediately.