It's with these ingredient muses in mind that I'd like to tell you about a dish that happened quite by accident last Sunday, thanks in large part to the major craving for Pumpkin Brew that I experienced that night. With a 22 ounce bottle and some time on my hands, it wasn't long before my favorite "weeknight" Brussels Sprouts recipe was transformed into something extra special.
Some of the best recipes are indeed happy kitchen improvisations. So crack a beer and lose your inhibitions as, together, we whip up this easy fall side that brings together the flavors of Pumpkin, bright, crispy Apples, and of course, Brussels Sprouts:
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| Brussels Sprouts Braised In Pumpkin Beer, Photo: NK |
Brussels Sprouts Braised In Pumpkin Beer With Apples & Onions
Ingredients:
A medium bunch of Brussels Sprouts, bases cut off, then cut in half lengthwise
1 Tablespoon Salted Butter + 1/2 Tablespoon, divided
1 teaspoon Olive Oil
1/2 Cup + 1/8 Cup Pumpkin Beer such as Pumking, divided
1/4 Low Sodium Chicken Broth
1/2 Red Apple Such as Gala or Pink Lady, cored and cut to a large dice
1/2 Medium Yellow or Sweet (Vidalia) Onion, Sliced
Kosher Salt
Black Pepper
Method:
Heat Oil and 1 Tablespoon Butter over medium low flame.
Saute until cut sides begin to brown, but not burn, about 4 minutes.
Add Chicken Broth and Pumpkin Beer and cook, covered, over medium heat until Brussels Sprouts are tender but not mushy, and liquid is reduced by half, about 8 minutes.
Pour off and reserve the pan liquids and discard. Remove Brussels Sprouts to another small plate.
Turn heat to medium and add a 1/2 Tablespoon of Butter to the skillet. Add the Sliced Yellow Onion.
Saute Onion over medium flame until they start to brown in parts. Immediately lower flame as far as it will go and add diced Apples. Cook, stirring, another two minutes and then add another 1/8 Cup Pumpkin Beer.
Turn flame back to medium and cook, stirring occasionally, until the beer has evaporated fully and caramelized, about 4 minutes. Return flame to lowest setting and add back in the cooked Brussels Sprouts. Heat through another several minutes, stirring, and add one generous pinch of Kosher Salt and a sprinkle of Pepper.
Serve warm!
