Brussels Sprouts in Beer

Transform your ordinary Brussels sprouts into a bold, savory delight with this recipe for Brussels Sprouts in Beer. Roasted to perfection for a caramelized crunch, these sprouts are then simmered in a rich beer-infused sauce, enhanced with the tangy bite of Dijon mustard and a touch of honey for balance. Aromatics like garlic and onion deepen the flavor, while fresh parsley adds a vibrant finish. Perfect as a crowd-pleasing side dish or a light vegetarian entrée, this dish combines hearty simplicity with a gourmet twist. With its unique combination of roasted vegetables and beer-based sauce, this recipe is sure to elevate your next meal and leave everyone craving more.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic cloves
• 1 medium yellow onion
• 250 milliliters beer
• 125 milliliters vegetable broth
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Trim the ends of the Brussels sprouts, remove any damaged outer leaves, and cut them in half.

Step 3

In a large mixing bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 4

Spread the Brussels sprouts in a single layer on a baking sheet and roast for 15-18 minutes, flipping halfway, until golden and tender.

Step 5

While the Brussels sprouts roast, finely chop the garlic and onion.

Step 6

Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 7

Add the chopped onion to the skillet and sauté for 2-3 minutes, until it becomes soft and translucent.

Step 8

Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Step 9

Pour the beer and vegetable broth into the skillet, stirring to combine.

Step 10

Whisk in the Dijon mustard and honey, and bring the liquid to a simmer.

Step 11

Season the sauce with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 12

Once the Brussels sprouts are done roasting, add them to the skillet and toss to coat them evenly in the beer sauce.

Step 13

Let the Brussels sprouts simmer in the sauce for 5-7 minutes, allowing them to absorb the flavors and reduce the liquid slightly.

Step 14

Garnish with freshly chopped parsley before serving. Serve warm as a side dish or light entree.

Nutrition Facts

Serving size	1061.4 grams (1061.4g)

Amount per serving	% Daily Value*
Calories	773

Total Fat 42.30g	54%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 3.00g
Cholesterol 31mg	10%
Sodium 2884mg	125%
Total Carbohydrate 73.30g	27%
Dietary Fiber 21.70g	78%
Total Sugars 24.30g
Protein 22.70g	45%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 4mg	24%
Potassium 557mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 11.9%

Carbs: 38.3%