Beer Braised Honey Mustard Brussels Sprouts
June 13, 2012 § Leave a comment
Candy. Brussels Sprouts. Who thinks these two things go together? I do, now. I always felt sorry for brussels sprouts. They get a bad rep though they are actually really good! I feel the same way about bats, spiders, and my home state of Wild Wonderful West Virginia. (Bats and Spiders- good because they eat other bugs, like my enemy, The Mosquito. WV is just plain awesome).
This is my cousin Tara’s famous recipe. I knew it was a good one when Andrew kept stealing them off of my plate. The honey makes them sweet, but they have a hearty taste to them too. Now that I’ve figured out how to make brussels sprouts so that Andrew will eat them, my next task is to figure out how to create the insanely addictive ones at Uchiko….lofty goal.
- 1 1/4 lb brussels sprouts
- 3 T honey
- 1 T dijon mustard
- 3/4 cup beer
- 1/4 tsp sea salt
- freshly ground black pepper
- 2 T butter (optional- I omitted because I was lazy and didn’t want to dirty another pan. but it would no doubt be amazing to add some brown butter on top…)
Slice off the hard stem of each sprout- just enough to get rid of it but keep the sprout intact. Cut them in half lengthwise (top to bottom).
In a bowl, mix your honey, mustard, and beer together. Heat oil in a large skillet over medium-high heat. Add your sprouts, face down. Let them cook until browned- about 2-3 minutes. Add your beer-honey-mustard to the pan along with the salt. Lower the heat to medium, cover, and simmer for 8-10 minutes until the sprouts are tender. Uncover and cook at a rapid simmer, stirring occasionally, until the liquid forms a glaze (about 5 minutes). Sprinkle with pepper.
If you are using the butter, melt it until it becomes nutty and golden, 2-3 minutes, then drizzle on top. Serve immediately.