I love Brussels sprouts. I usually keep it simple by roasting them with a big pinch of salt, few grinds of black pepper, and a squeeze of lemon. The other night a sprout craving was so huge that I made a meal out of it.
2 pounds Brussels sprouts, ends trimmed, out leaves discarded, and halved
2-4 strips of bacon diced
½ onion finely diced
1 jalapeno finely diced
2 cloves garlic minced
1 lemon juiced
1 tablespoon Sriracha
½ tablespoon Worcestershire sauce
½ tablespoon honey
Heavy pinch of salt
5-8 grinds of black pepper
½ cup freshly grated parmesan *optional
Preheat oven to 350 degrees.
Heat a 12-inch cast iron skillet over medium high heat. Sauté bacon until desired crispness. Add sprouts and onion and sauté for 5-7 minutes. Mix the rest of the ingredients in a separate bowl, add to the sprouts, stir to combine and place into preheated oven for 7-10 minutes. The last 3 minutes of cooking sprinkle cheese across the top and bake until golden, brown and delicious.
This pairs well with anything from a light lager to a big ol’ IPA.
Dustin Boyer has worked as a bartender, brewer, and restaurant manager. He is the go-to guy for Sun King’s many bar and restaurant accounts and is responsible for booking the food and music for the brewery’s tappings. When he’s not doing that he can be found on a fork lift or making magic with meat on the Big Green Egg. Don’t ask him when he’s opening a restaurant because he only cooks for fun.