Sweet and Tangy Brussels Sprouts Hash

Brussels Sprouts Hash Recipe by Cook Smarts

I don’t know about you, but I’m always trying to find different ways to eat my vegetables. I joined the green smoothie movement for a bit, pureeing my kale and spinach with the health-nuttiest of them, but it didn’t take me long to realize that I just didn’t like my vegetables in cold liquid form. It did get me thinking though; what other forms could the vegetables I eat take?

I had always cooked brussels sprouts whole or halved. Could there be another form? It turns out the answer was yes. Brussels sprouts are effectively just miniature cabbages, and what do you do with cabbage? You slice it! I can’t believe that I had never thought to prepare brussels sprouts this way, but once I started to, a new world opened up. Sliced up, I could eat them for breakfast, throw them into soups or salads, or saute them up for an easy dinner side dish.

Today’s recipe is for one of my favorite new side dishes, sweet and tangy brussels sprouts hash. For those that have complained about the bitterness of brussels sprouts, when you slice them down and flavor them with some tart balsamic vinegar and sweet brown sugar, any trace of bitterness disappears. Tossed with some toasted crunchy pine nuts, this is a form of vegetables I can definitely get behind.

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Sweet and Tangy Brussels Sprouts Hash
 
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Today’s recipe is for one of my favorite new side dishes, sweet and tangy brussels sprouts hash. For those that have complained about their bitterness, when you slice them down and flavor them with some tart balsamic vinegar and sweet brown sugar, any trace of bitterness disappears. Tossed with some toasted crunchy pine nuts, this is a form of vegetables I can definitely get behind.
Author:
Recipe type: Vegetable Side Dish
Serves: 4

Ingredients
  • Red onion, sliced – 1
  • Brussels sprouts, sliced – 1 lb.
  • Pine nuts – 2 tbs.
  • Olive oil – 1 tbs.
  • Balsamic vinegar – 2 tsp.
  • Brown sugar – ½ tbs.

Prep
  1. Red onion – Slice
  2. Brussels sprouts – Slice in half, and then slice thinly (ends can be discarded) Chopping brussels sprouts Sliced brussels sprouts
Make
  1. Heat up a sauté pan over medium-high heat. Add pine nuts and toast lightly for 3 minutes, shaking pan every so often to prevent burning. Remove and set aside when golden
  2. Return pan to medium-high heat. Add 1 tbs. oil and then red onions with a pinch of salt. Sauté onions for ~3 minutes. Then add sliced Brussels sprouts with some more salt, balsamic vinegar, and brown sugar. Sauté until softened, another ~5 minutes. Season to taste with any of the ingredients. Top with toasted pine nuts Brussels sprouts hash
Smarts
  1. This goes great with a piece of seared and roasted protein
  2. Substitute this for a cabbage slaw in fish tacos or for your next picnic!

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