Serves 6-8



  • 2 pounds brussel sprouts
  • 3 oz crumbled goat cheese
  • 1 shallot, peeled and sliced
  • 3/4 can (12 oz) Storm Day White IPA
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Pinch of red crushed peppers


Step 1 – Trim the ends of each of the Brussels sprouts, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole

Step 2 – Place a large skillet over medium heat. Add 1 tbsp of olive oil to the pan. Add the sliced shallot. Sauté 2-3 minutes to soften. Then add the Brussels sprouts. Stir and sear the sides of the sprouts for 4-5 minutes

Step 3 – Pour the Storm Day White IPA into the skillet. Add the salt and both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through, (12-15 minutes. )

Served topped with crumbled goat cheese

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