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PREP20 min
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Cooking10 min
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Ready in30 min



  1. Step
    In a medium-sized sauce pan, bring beer and sugar to a boil and reduce by half.
  2. Step
    Add 3 1/2 tbsp apple cider vinegar and a good pinch of salt, then reduce by half again.
  3. Step
    Once reduced, add the sliced shallot. Let cool to room temperature.
  4. Step
    When reduced beer is cool, whisk in grainy mustard, remaining apple cider vinegar and olive oil.
  5. Step
    Toss with Brussels sprouts and let sit for 20 minutes, tossing occasionally to coat evenly.
  6. Step
    Add matchstick-sliced apples and chopped thyme. Toss to combine.
  7. Step
    Season with kosher salt and freshly cracked black pepper.
  8. Step
    Toss once again, garnish with crumbled Ontario Cheddar and serve. Enjoy!

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