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

Warm Brussels Sprout Salad with Goat Cheese and Pecans


The Pie doesn’t particularly like Brussels sprouts, but the rest of us adore them.  To find a compromise this past Thanksgiving I pulled inspiration from a number of different recipes, and also from a salad I’d eaten at The Black Tomato two nights before, and came up with something that we all loved.

I’m not going to give you measurements for this recipe, because to be honest I didn’t measure anything, just kind of threw it in when the inspiration struck me.  Besides, everyone has their own preferences as to amounts and proportions in a salad.  Just estimate and you’ll be fine.  This version served ten people with tons of leftovers.

First, you cut up your Brussels sprouts.  We tried them first with a mandolin, but then found it was easier just to slice them thinly with a stupid sharp knife.  Cut off the tough stem part at the bottom and discard any bruised or torn outer leaves, then carefully shave those suckers down.We ended up with a medium-sized bowl full of bits of mini-cabbage.Because this was sort of a do-at-the-last-second kind of salad, and because Thanksgiving at the last second gets a little hectic as things come out of the oven and the turkey needs to be carved, I wanted to set up a mise en place for this so everything would be ready to go when I needed it.  Accordingly, I prepared the rest of my ingredients ahead of time.

Three finely chopped green onions.

Two finely sliced shallots.

Two handfuls dried, sweetened cranberries.

A handful each finely chopped radicchio and Boston lettuce.

Goat cheese, or chèvre.

Pecans, ground in my food processor.

Pecan pieces, for garnish.

Mix together the goat cheese, cranberries, and ground pecans.

Set that aside for now.

In a large frying pan or skillet melt about a third of a cup of butter at medium heat.  Toss in your green onions and shallots and sauté for a few minutes until softened.

Chuck in your massive amounts of Brussels sprouts and stir them around until they’re thoroughly coated in butter and start to wilt.

Add in the raddichio and the Boston lettuce and stir to mix.  Drizzle gently with olive oil, balsamic vinegar, and a healthy dash of real maple syrup.  Toss to coat and remove from heat.

Add in your goat cheese mixture and toss it well.

Sprinkle with pecan pieces and serve warm.