I've discovered that when I'm cooking with beer that it enhances the flavor of just about everything.





I'm a big fan of tenderizing and flavorizing meat with beer. I like veggies too, and it does remarkable things for them, as well.





These Brussels sprouts are tender and tasty. An excellent side dish or chopped up in a salad.





For this recipe I used a bottle of my husband's homebrew, but you can use whatever beer you like best.





Nut Brown Ale Brussels Sprouts





1 Pound Fresh Brussels Sprouts

12 Ounce Bottle Nut Brown Ale

2 Tablespoons Unsalted Butter

Kosher Salt

Fresh Ground Pepper









Place washed and trimmed in a medium saucepan.





Pour beer over Brussels sprouts. One bottle should be enough to cover 1 pound.





Bring beer to a boil. Be careful, or it will boil over.





Put a lid on the pan, reduce heat and simmer for 10 minutes.





Drain. Return to pan, stir in butter. Season with salt and fresh ground pepper.