Manchego Brussel Sprouts w/ Oak Fermented Sour
Inspired by the aged, smokey and buttery flavor blasts of manchego. This healthy dish is a delight for even the most carnivorous.
Brussel sprouts are the unsung hero of this delicious dish. They are a small cabbage that can be filling as a side or as the main attraction. We chose to go with the pairing fo the deliciously sour, sour beer that would be complimented with a smokey cheese. Once dinner time becomes more than just a necessary survival we have to improvise on our imagination.
About the beer:
Rood Brett is a blend of oak-fermented Provision Beers rested on a tremendous amount of red raspberries, strawberries, and red pie cherries. Possessing an aroma of sun-warmed strawberries, lime peel, and cinnamon spice, this vinous wild beer is jammy yet dry, with a well-balanced tannic and acidic structure. Rood Brett pairs beautifully with fatty poultry, well-curated charcuterie, and Manchego cheese..
About the meal:
This meal is inspired by a craving for cheese and a plant-based diet. Sometimes the same old veggies and breads need a face lift, so we went for the smaller cabbage of the world with it’s good friend the buttery, crumbly manchego from spain. Our good friends at Wild Provisions in Boulder, CO came up with the berry blast sour of Brett rote, which I could selfishly dabble in daily. It paired [perfectly with the buttery manchego to give it a summery, spring berry blast of fruits and breads. These satisfies and delights the most delicate of brunches but yet a good dinner companion.
Recipe credit: https://alexandracooks.com/2018/11/16/frannys-roasted-brussels-sprouts-with-manchego-toasted-almonds/
Why it pairs well:
The sourness in an oak-fermented sour beer can help cut through the richness of the Manchego cheese and add a tangy contrast to the dish. Additionally, the complex flavors in the sour beer can complement the smokiness of the paprika and enhance the overall flavor profile of the Brussels sprouts. The carbonation in the beer can also help cleanse the palate between bites, allowing you to fully enjoy the dish. Overall, the sour beer provides a refreshing and complementary pairing for the Manchego Brussels sprouts.
Ingredients
1/2 cup white balsamic vinegar (or 2 tablespoons fresh lemon, see notes above)
1 1/2 pounds Brussels sprouts, trimmed and halved through the stem
1/4 cup + 2 tablespoons olive oil
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/2 cup sliced almonds
1/2 cup Manchego cheese, shredded
Nice flaky sea salt for finishing, optional
lemon for finishing, optional
Instructions
Heat the oven to 450°F and arrange a rack in the middle.
In a small saucepan, heat the vinegar to a simmer. Adjust the temperature so the vinegar stays at a gentle simmer and cook until it reduces by half. You’ll know it’s done when it coats the back of the spoon—err on the side of under-reducing. As it sits in the hot pan, it will continue to reduce.
Place the Brussels sprouts, 1/4 cup of the olive oil, salt and pepper to taste in a large bowl. Toss to evenly coat. Arrange the Brussels sprouts in a single layer on the roasting pan. Reserve the bowl. Roast for 15 minutes or until the sprouts begin to bronze and char in places. Transfer the Brussels sprouts to the reserved bowl and set them aside to cool for 5 minutes.
Meanwhile, place the almonds in a medium skillet and toast over low heat, until golden. If you can give them your full attention, you can crank up the heat, but watch closely—they’ll burn quickly. Transfer to a bowl to cool.
Add the toasted almonds, cheese, remaining 2 tablespoons olive oil, and reduced balsamic to the bowl with the Brussels Sprouts and toss to combine. Taste and adjust seasoning with sea salt (if you have it) and pepper. If desired, add a squeeze of lemon, too.
