Gluten Free Beer and Orange Juice Glazed Brussels Sprouts
3/4 cup gluten free vegetable broth from bullion or homemade
2/3 cup Gluten Free Beer (sour and icky is FINE- I used Ramapo)
1/3 cup orange juice
1/4 cup margarine
2 1/2 tbsp brown sugar
sprinkling of freshly ground pepper

1 pound (or more) fresh brussels sprouts, with stem cut off and cut in half horizontally

Preheat oven to 425 or so.

Combine all sauce ingredients in a heavy pan and bring to a boil. Boil for about seven minutes and then place your brussel sprouts on a flat baking pan in a single layer, pouring a little of the sauce over them, and putting them in the oven. Return rest of sauce to stovetop and boil it for 7-10 more minutes, or until it has thickened. (Keep an eye on it, you don’t want it to burn) Bake sprouts for 10-15 minutes and then turn over, cooking for 5-10 more minutes. When brussel sprouts are done to your taste (I like them crunchy) remove from oven and drizzle with thickened beer sauce. You may find that you have too much sauce, so you can save it for another dish. Enjoy!

I was a little skeptical but even my least favorite GF beer in the world tasted great in this recipe. It lost all its nasty bitter qualities and harmonized with the sweetness of the orange juice and sugar. Very yummy! Great way to use up that GF beer you’d “never drink in a million years ’cause it is too gross.”

*still experimenting with the baking times. Original recipe just simmered frozen! defrosted! sprouts in the sauce but that’s not my style.I’m fresh all the way, baby!*

If you don’t have access to GF beer, you can brew your own or use some other alcohol with personality. It should have a “dark beer/ stout” flavor as much as possible. You could try a dry hard cider or wine, and reduce sugar. You can also reduce the margarine- I wanted to experiment with this but first time out I was trying to follow the recipe, if not the cooking methods.