Ale Caramelized Brussel Sprouts with Pomegranate and Goat Cheese

The argument could be made craft beer is as seasonal as produce; its ingredients come from the soil and are harvested at peak freshness, just like the offerings at our local farmers market.

You could even say, while typically beer and meat are often paired together, the flavors of craft beers pair even more perfectly with our favorite seasonal foods like local fruits and vegetables growing right here in the Yakima Valley. And for us, living here in the Valley; we have an abundance of both. How lucky are we?

Taste buds are a funny thing. For years and years, I steered clear of just about any kind of beer, even as my husband and friends got excited by the plethora of local breweries in town, brewing up excellent (and sophisticated) hop forward beer. I would drink the occasional pilsner or hefeweizen, but given the choice, I would choose wine or soda over a beer any day.

But preferences change. After years of sampling whatever my husband would order, or maybe its the countless weekend nights spent out at Cowiche Creek Brewery over the years, eating perfectly made burgers and trying lots of different beers, my palate started to appreciate the nuance and complexity of a local craft beer.

Maybe its the hope spring is just around the corner with its warmer days and longer evenings, but I can’t wait to post up on a brewery patio someday soon; good friends, family, excellent food and a great beer all at my fingertips.

Until then, experimenting in the kitchen combining my love of local produce and newly discovered taste for craft beer has been a fun adventure. In recent past, I would have only considered beer to pair with proteins. A beer cheese sauce for pretzels possibly but beyond that, my assumption would be to make ribs or chicken on the grill using beer for flavor (which, obviously is still a great idea).

I’ve used beer to make a pot roast and I’ve made beer bread for BLT’s (you can find that recipe in the archives on yakimaherald.com) but pairing craft beer and local produce was a total game changer for me. And yet, it makes so much sense.

I have a cookbook, bought on impulse years ago, called Lush. The book offers over 80 seasonal recipes pairing beer with ingredients grouped by season. As I flipped through the gorgeous photos, my mind was on overdrive with ideas. Over and over again, the author chose fruits and vegetables available seasonally and then used a seasonal beer to bring out the natural flavors of the produce.

Brussel sprouts, by all technicality, are more of a fall vegetable but are widely available all winter long and typically are very affordable. I love the texture of a seared crispy Brussel sprout and the combination of the hoppy beer and the sweet mirin gives the sprout an incredible flavor base. You can use any beer you like, but I would lean towards a favorite IPA. The goat cheese and pomegranate offer the perfect salty, sweet and tart bite to the savory dish. Mirin is similar to rice wine vinegar, and could be swapped in a pinch if you can’t find it at the grocery store. I often buy small containers of already seeded pomegranates, because as much as I enjoy the fruit, I’ve never quite mastered breaking open and seeding a pomegranate successfully. If you find you really enjoy this recipe, bookmark it for the fall and make this recipe using a fresh hop beer. I promise, you won’t be disappointed.

I love to serve this easy recipe alongside a filet and a simple green salad. These Brussel sprouts also make for a lovely appetizer, surprising and delighting guests with their burst of flavor and gorgeous colors.

Ale Caramelized Brussel Sprouts with Pomegranate and Goat Cheese

• 2 tablespoons extra virgin olive oil

• 6 cups halved brussel sprouts

• 1/4 cup mirin

• 1/4 cup hoppy beer

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon kosher salt

• 1/4 cup crumbled goat cheese

• 1/4 cup pomegranate seeds

Trim the bottoms of the Brussel sprouts, then halve.

Heat the olive oil in a large skillet over high heat. Add the Brussel sprouts, cut side down and cook until they start to brown (leave them alone because you want them to sear and form a golden crispy layer), about 4 to 6 minutes.

Add the mirin, beer and red pepper flakes. Continue cooking, stirring occasionally, until the pan is almost dry, about 4 more minutes.

Transfer the sprouts to a serving dish. Season with another generous sprinkle of kosher salt, then top with crumbled goat cheese and pomegranate seeds. Serve immediately.