- 10 minutes
- 20 minutes
- Serves 6-8
- In a large pot combine 5 bottles of beer and chicken stock. Bring to a slow boil.
- Cut the Brussels sprouts in half through the stem, add to the boiling beer mixture and cook for about 3-4 minutes, just until tender. Drain and discard the liquid.
- In a large non-stick skillet on medium high heat add the olive oil. When hot add the sprouts and sauté until they are golden brown around the edges, turning gently as they cook. Add 4 oz. of beer, half of the apricots and half of the pistachios and sauté for 2-3 minutes. Season with kosher salt, transfer to a serving dish and garnish with the rest of the apricots and pistachios.