These Beer-Braised Brussels Sprouts with Mustard Sauce take this humble vegetable from everyday to extraordinary. Braised in beer until tender, the sprouts absorb subtle malted richness before being coated in a creamy mustard sauce with just the right tang. A touch of butter, cream, and spice ties everything together for a dish that’s hearty, flavorful, and unexpectedly elegant. Perfect for pairing with roasted meats, sausages, or holiday ham, this recipe brings a savory twist to fall and winter tables — comfort food with a European flair.
INGREDIENTS:
2 pounds Brussels sprouts
2 bottles (or cans) beer
2 tablespoons prepared yellow mustard
2 tablespoons flour
2 tablespoons butter
1 teaspoon sugar
1 teaspoon garlic salt
Freshly ground black pepper, to taste
2 tablespoons heavy cream
METHOD:
In a medium saucepan, place the whole Brussels sprouts and pour the beer over them. Cover and cook over medium-high heat for about 15 minutes, or until the sprouts are just tender when pierced with a knife.
Drain the sprouts, reserving the cooking liquid. Immediately transfer the sprouts to a bowl of ice water to stop the cooking process and preserve their bright green color.
Return the reserved beer cooking liquid to the saucepan. Whisk in the mustard until smooth, then set aside.
In a separate small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute, until the mixture forms a smooth paste with a slightly nutty aroma.
Slowly whisk the beer-mustard mixture into the roux, stirring constantly to prevent lumps. Add sugar, garlic salt, and black pepper. Continue whisking for about 1–2 minutes, until the sauce thickens to a smooth, creamy consistency.
Stir in the heavy cream and whisk until fully incorporated. Remove from heat.
Drain the Brussels sprouts again and arrange them on a serving platter or in a shallow dish. Pour the warm mustard sauce evenly over the top and finish with freshly ground black pepper. Serve immediately.
SERVING SUGGESTIONS:
- Serve with grilled bratwurst, pork tenderloin, or roasted chicken for a German-inspired meal.
- Pair with mashed potatoes or spaetzle for a hearty, comforting dinner.
- For added flavor, stir in a spoonful of Dijon mustard or sprinkle with crisp bacon pieces before serving.
YIELD: Serves 6
SOURCE: Adapted from recipe by Adrienne Meier, Ocean Mist Farms
