Recipe:
Coconut Porter Brussels Sprouts
Brussels sprouts often get a bad rap, ending up the butt of a joke or the last thing left on someone's dinner plate. We think they deserve a little more credit since they are packed with vitamins and minerals and assume a wonderful texture when cooked. We also love this miniature cabbage's earthy, complex flavors - especially when roasted with shallots, coconut and a little Chocolate Maple Porter.
The result is a delicious, vibrant dish of leafy greens with hints of maple sweetness and crispy edges that will make you want seconds (and maybe thirds). If you still feel questionable about this part of the Brassica family, trust us: beer makes everything better, and this recipe is no exception!
What You Need
- 2-3 tablespoons coconut oil
- 2 pounds of brussels sprouts, trimmed and halved lengthwise
- 2 shallots, thinly sliced
- 1 cup Chocolate Maple Porter, Oatmeal Stout or another dark, flavorful craft beer
- 1/4 cup maple syrup
- salt and pepper
- 1/4 cup flaked coconut, toasted
What You Do
- Heat oil in a large skillet over medium-high heat, cook brussels sprouts (in a single layer) cut-side down until golden-brown (about five minute). Add additional oil in-between batches as necessary. Remove brussels sprouts from pan and set aside.
- Add shallots to pan and cook for 1-2 minutes. Add beer and maple syrup and whisk until mixture comes to a simmer and starts to reduce and starts to thicken.
- Salt and pepper brussels sprouts and add them back to the pan and toss to coat. Cook 5 minutes longer until brussels sprouts are tender. Transfer to a serving dish and top with coconut. Enjoy!
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