Arcadia Ales Angler’s Ale Roasted Brussels Sprouts
Embrace your inner foodie with this tantalizing Brussels sprouts recipe featuring Arcadia Ales’ Angler’s Ale.
The beer and bacon combine to add balancing flavor to the sprouts. If you’re not typically a fan, this recipe might be the one to help you overcome your fear of this good-for-you veggie.
Finished off with a tomato and cheese garnish, this dish is pretty to serve and delicious to dish up.
Thanks to Arcadia Ales for allowing us to create the recipe using their only-available-in-Michigan English Pale Ale.
Read more about Arcadia and what the company is doing to stay competitive in the craft beer industry here.
- 2-3 tbsp olive oil
- 1 pound Brussels sprouts (about 4 cups), clean and chopped in half
- 1/4 cup canola oil
- 1/4 pound bacon or turkey bacon, diced
- 6 cloves garlic, minced
- 12 fluid ounces Arcadia Ales Angler’s Ale
- 1/4 cup vegetable or chicken stock
- Salt to taste
- Freshly ground black pepper to taste
- Finely diced tomato, for garnish
- Shaved or grated Parmigiano-Reggiano cheese, for garnish
Arcadia Ales Angler's Ale Roasted Brussels Sprouts
Pre-heat oven to 400 degrees.
Toss Brussels sprouts and olive oil with a touch of salt and pepper to taste. Place on baking sheet and roast for 20 minutes or until bright green.
In a large wok or cast-iron skillet, heat the oil over high heat until it begins to shimmer. Lower heat to medium and add diced bacon. Cook, stirring occasionally, until it begins to brown.
Stir in the garlic and cook until fragrant, about 30 seconds.
Return heat to high, and add the Brussels sprouts. Cook, stirring occasionally, about 4 to 5 minutes.
Add the beer and continue to cook over high heat until the liquid is mostly evaporated.
Deglaze the pan by adding the vegetable stock, stirring and scraping up any browned bits that may be affixed to the pan.
Season with salt and pepper to taste. Garnish with the tomato and Parmigiano-Reggiano. Serve immediately. Enjoy!