Baked Brussel Sprouts with Brown Butter Guinness Sauce

Since it is nearing St. Patrick’s Day and I already had some Guinness conveniently handy, I decided to dress up some Brussel Sprouts, I thought a lil Irish influence might be nice.
This is a very easy recipe.
1 Stick of Butter
3/4 Cup Guinness- there is no substitute.
1-2 lbs of Brussel Sprouts
Olive Oil
First- clean and drain the Brussel Sprouts.
Then cut off the bottom stem part and halve. If they are very small you can leave them as is.
In the bottom of a 9×13 baking dish-drizzle olive oil, 1/4 cup of the Guinness-(the rest is for the butter mixture) salt and pepper. Toss the sprouts until well coated and bake in 350 oven for about 20 min. They should be tender but not soft when they are done. About 10 min in you can remove the pan to adjust and turn the sprouts.
Use a silver bottomed pan- don’t use a dark pan as you can’t properly see the browning of the butter. The color of the butter sauce is important.
Place the butter in the pan and melt over medium heat. When it is completely melted you can add the Guinness- stirring while pouring. You need to make sure that the butter and the stout do not separate. Stir constantly and do not leave the mixture unattended.
Stir with a whisk and let reduce for about 20 min. You need to be sure that the alcohol reduces. You should end up with a light caramel colored sauce with a nice nutty aroma. It should be thick like heavy cream.
 Remove Brussel Sprouts from oven and arrange in serving dish. Top immediately with Guinness Butter.
Serve Hot and Cheers! 

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