Brussels Sprout Hash

Brussells Sprout Hash 8

This recipe comes from the Globe and Mail‘s 12 October food page, and worked really well as a side dish for our Thanksgiving celebrations.  And it’s easy peasy and a great way to jazz up Brussels sprouts for those picky eaters.

Brussells Sprout Hash 4

Cut about 8oz Brussels sprouts in half and remove the crappy outside leaves.  Set those aside for the moment.  Now, dump 6 large shallots and 8 garlic cloves into a pot (we doubled the recipe here).  Don’t even bother to peel them.

Brussells Sprout Hash 1

Add water and bring them to a boil.  Let that cook for 2 minutes, then drain them and peel them all.

Brussells Sprout Hash 2

Cut the shallots in half if they’re giants.

Brussells Sprout Hash 3

Chuck a nob of butter and a glob of vegetable oil into a heavy lidded sauté pan and let that melt over medium heat.

Brussells Sprout Hash 5

Toss in the garlic and shallots and stir for about a minute, then add in the Brussels sprouts and chuck them around.  Reduce the heat a bit and pop the lid on.  Leave that on the go, stirring occasionally, for about ten minutes, or until the veggies are tender to your liking.

Brussells Sprout Hash 6

When you’re ready to serve, toss with salt and pepper and a generous helping of chopped fresh parsley and let ‘er rip!

Brussells Sprout Hash 7

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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