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-style tripel
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 suggestions: Allagash Tripel (Portland, Maine), De Ranke Guldenberg (Dottignies, Hainaut, Belgium), Westmalle Tripel (Westmalle, Antwerp, Belgium).