Wit-Glazed Brussels Sprouts

Recipe by Carolyn Malcoun

Serves: 6


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, sliced thin
  • 2 pounds Brussels sprouts, trimmed
  • 1 12-ounce bottle witbier
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


1. Heat the oil in a large, high-sided skillet over medium heat. Add the onion and Brussels sprouts and cook, stirring occasion-ally, until the Brussels sprouts begin to brown in spots, about 3 minutes. Stir in the beer, salt and pepper.

2. Cover and cook, stirring occasionally, until the sprouts are tender, about 10 minutes. Uncover and cook until the beer evaporates, about 3 minutes more.