Brussels Sprout and Apple Hash – Recipe Featured

Authors: herbivoracious

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Brussels Sprout and Apple Hash

I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the site. So here you go! Although I think of it as a side dish that goes well with mac & cheese or a rustic soup and salad, I’ve also been known to fry up a plate just for myself, add a slice of toasted artisanal wheat bread, and call it dinner.

Many variations are possible. You could add toasted pecans, hazelnuts, or dried cherries; change the champagne vinegar to apple cider vinegar, sherry vinegar, or orange juice; or even replace the apple with a crisp pear.

Brussels Sprout and Apple Hash – Recipe
Gluten-free
Serves 3 to 4
20 minutes

  • 3 tablespoons unsalted butter
  • Half a medium white onion, finely diced
  • Kosher salt
  • 1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
  • 1 pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
  • 2 fresh sage leaves, thinly sliced
  • 1/2 teaspoon minced fresh rosemary leaves
  • 2 teaspoons champagne vinegar
  • 2 teaspoons honey
  1. Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
  2. Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
  3. Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
  4. Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.

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