A Great Side Dish Featuring Brussels Sprouts & Apples
Last night we enjoyed our second Hello Fresh meal that included Brussels Sprout Hash. My family and I enjoyed the entire meal and I’ll be writing about my experiences with Hello Fresh after I try some more of their tasty dinners but I wanted to share my adaptation of their Brussels sprouts hash.
The Hello Fresh recipe is very simple to prepare, but I think the addition of a couple more ingredients could give it even more flavor. I thought it was a little dry so I added some chicken stock at the end of the cooking process to give it a flavor boost.
I also added some fresh thyme and balsamic vinegar to add additional layers of flavor. Looking at other recipes for this hash, I found these ingredients also being used to make this recipe delectable.
Options – bacon; potatoes; mustard seeds; different herbs including parsley, rosemary, sage;
Brussels Sprouts Hash Recipe
- 1 tablespoon butter
- 1 medium onion thinly sliced
- Salt & pepper to taste
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 16 ounces Brussels sprouts
- 2 apples peeled, cored & diced
- 1/2 cup chicken stock
- juice of 1 lemon including the zest
- 1 ounce dried cranberries
- 1 sprigs fresh thyme
- Prep the Ingredients
- Thinly slice the onion
- Trim the Brussels sprouts by removing the stem end and any loose or tough outer leaves. Cut the sprouts in half and thinly slice them crosswise into shreds.
- You can also opt to use a food processor fitted with a slicing blade to shred the Brussels sprouts.
- Peel the apples, core and dice.
- Zest the lemon using your favorite zesting technique.
- Remove the thyme leaves from the stem and finely mince them. Discard the stems.
- Caramelize the Onions
- Heat a medium sized saute or fry pan over medium heat. When the pan heats up, add the butter.
- Next, add the sliced onion, season with salt & pepper and saute until golden brown. This will take 8 to 12 minutes for them to soften up and brown.
- Add the vinegar, stir and cook for an additional 2 minutes. When nicely caramelized, remove from heat, transfer the onions to a bowl and return the pan to the heat.
- Cook the Brussels Sprouts
- Add the olive oil to the pan and when hot, add the Brussels sprouts and diced apples. Saute for 8 minutes, stirring frequently until the Brussels sprouts brown and the apples start to tender.
- Add the chicken stock and continue cooking until the stock cooks off and the apples are completely tender.
- Add a pinch of the lemon zest, the juice from the lemon halves, dried cranberries and thyme. Season with salt & pepper, stir, taste and adjust seasonings.
- Stir the caramelized onions back into the pan with the Brussels sprouts and apples. Again taste and adjust seasonings with salt & pepper.