Active time: 10 minutes
Total time: 45 minutes
Serves: 4
1 lb Brussels sprouts
1 Tbs (½ fl oz/15 ml) olive oil
½ tsp salt
¼ tsp pepper
1 large garlic clove, minced
2 shallots, peeled and sliced
1/8 tsp chili flakes
½ cup (4 fl oz/118 ml) Belgian ale
Preheat the oven to 375°F (190°C).
Wash the Brussels sprouts. Trim the root end and cut each Brussels sprout in half lengthwise, keeping the root end intact. In a medium bowl, toss the Brussels sprouts with the olive oil, salt, pepper, garlic, shallots, and chili flakes. Transfer to a 5" x 8" baking pan, and pour the beer around the Brussels sprouts. Roast 30–35 minutes, until nicely browned, crisp on the outside and tender. Season to taste with salt and pepper and serve.
Beer suggestion: Make with Ommegang Tripel Perfection (Cooperstown, New York); Firestone Walker’s Union Jack IPA (Paso Robles, California) pairs well with the spicy heat, or try a Belgian strong ale.