When you think of St. Patrick’s Day, what comes to mind? The color green? Beer? Leprechauns? Well, this recipe has St. Paddy’s Day written all over it. These Brussels sprouts are doused in beer to give them a savory, hoppy taste (made with gluten-free beer so if you have a gluten sensitivity you can still enjoy them). I love roasting and steaming veggies to get food on the table fast, but I decided to create this recipe on the stovetop. You can also toss all of the ingredients into a baking dish and bake for 20 minutes at 350 degrees F if you prefer to roast them. There are only 5 pantry staples in this recipe so you’ll have these sprouts on the table with minimal effort.
Beer Brussels Sprouts
24 medium Brussels sprouts
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
6 ounces gluten-free beer
Wash and trim the ends of the Brussels sprouts.
Heat olive oil in a large skillet over medium heat. Place the Brussels sprouts in the pan; add sea salt, pepper, turmeric and beer. Cover and cook for 15-20 minutes, stirring often, or until tender.
Remove from heat; set aside to cool for 5 minutes before serving.