This Brussels Sprouts Hash is perfect for a weekend brunch or weeknight dinner!
Happy Halloween to the Veg World! This recipe is not Halloween-themed, but hey, that’s ok right? To make up for it, I’m eating a fun size Heath bar while I write this post. Ok, fine. I’ll admit it. I’m actually eating two fun size Heath bars at the moment.
I know we are in the middle of pumpkin season and all that jazz, but I’m taking a little break from squash to highlight one of my favorite fall veggies. Brussels sprouts!!! These veggies look like brains because they’re great for your brain. Plus, they taste downright amazing when prepared in the right way. In other words, don’t fear the brussel.
I stole a couple of pictures (above) from my other posts to highlight the two star ingredients in this dish. This Brussels Sprouts Hash with Pears and Shallots is both sweet and savory and comes together in no time. It’s an easy stovetop dish that you can finish with an egg or serving of lentils for a complete meal. How’s that for a simple weeknight recipe?
My favorite thing about this recipe is the way that the flavors of the pears and shallots really pop. It turns out that sautéing sweet fruits and vegetables leads to a delightful caramelization. Who knew?! 😉
So grab your seasonal produce folks and get cooking. With this hash, you’ll get a taste of fall in each bite! Some different ways you can use this recipe include:
- As the base of a weeknight meal
- As a side to a quick dinner or lunch
- For a holiday menu!
- As part of a weekend brunch (it would go great with eggs, as I mentioned)
How will you use this hash?!
Brussels Sprouts Hash with Pears and Shallots
Ingredients
- 2 tbsp olive oil - extra virgin
- 1 tbsp butter
- 1 large shallot - chopped
- 4 cups brussels sprouts - sliced
- 1 large pear - or 2 small
- 1/4 tsp sea salt
- Ground black pepper - to taste
- 1 tsp rosemary - finely chopped (optional)
Instructions
- In a large skillet over medium high heat, heat the olive oil and butter. Add the shallots and sauté for 3 to 4 minutes or until fragrant.
- Add the brussels sprouts and pears and turn the heat to medium. Cook until the brussels and pears are slightly browned and tender, about 10 to 15 minutes. Add the salt and pepper throughout the recipe, and stir in the rosemary (optional) at the end.
- Serve the hash by itself or with an egg or lentils for a complete meal!
Notes
Nutrition
Pin this Brussels Sprouts Hash now to make later!
Enjoy your holiday!
Lizzie
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