1 Pound Brussels Sprouts, Medium in Size, Core Trimmed and Cut in Half Length-Wise
1 Tablespoon Unsalted Butter
1 Tablespoon XVOO
12 Ounces Lager Beer
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In a sauté pan large enough to hold all of the Brussels sprouts in a single layer heat the butter and oil over medium high heat. When the butter stops foaming add the Brussels sprouts to the pan and sauté tossing around in the butter and XVOO. Add the salt and pepper. Toss to combine. As soon as the sprouts start to take on a little color deglaze the pan with some of the beer and reduce the beer by half tossing the sprouts around. Once reduced add more beer and reduce and toss again. Continue to do this until the sprouts are cooked and all of the beer is used. This should take about 15 minutes for small sprouts and 20 minutes for large. Transfer to a serving dish and serve immediately.