Ingredients:
1 1/2 lbs Brussels Sprouts, cleaned and quartered (if smaller, halved)
3 slices Bacon, chopped
1 clove Garlic
1 Shallot, chopped
1 Tbsp Olive Oil
1 tsp Red Wine Vinegar
1/2 tsp Salt
1/2 tsp Black Pepper
3/4 cup Chicken Broth
1/4 cup Pale Ale
Directions:
- In a skillet, brown the Bacon.
- Remove Bacon from grease, and set on a paper towel to drain.
- Add Garlic, Shallots, Salt, Pepper, and Olive Oil to skillet. Sweat, but do not over cook.
- Add the Brussels Sprouts and coat with Oil. Saute for 4 minutes.
- Add Ale, Vinegar, and Chicken Broth to Skillet and bring to a rolling boil.
- Reduce heat and cook for an additional 10 minutes.
- Using a slotted spoon or Spider Whisk, remove the Brussels Sprouts to serving bowl.
- Sprinkle with Bacon
Brussels Sprouts