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
Ingredients
- 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
- ½ cup chicken stock
- juice of 1 lemon including the zest
- 1 ounce dried cranberries
- 1 sprig fresh thyme
Instructions
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.
- 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.
- Serve.
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