sproutshash-49 Here we are: the final week of the Very Veggie Challenge. Week 12 itself and we have brussels sprouts hash with apples and pecans. I knew I had somke brussels sprouts lurking in my fridge this week that needed to  be cooked, but I wasn’t sure how I wanted to go about it. A search of the kitchen revealed an onion and a sliced up apple, so I decided to go with a hash. I’d never made a brussels sprouts hash before, but I’m pretty happy with how it turned out. It has a lot of nice flavor from all the sauteed ingredients and is pretty healthy and easy to make.

I do have to confess that I strongly debated over whether to dive into the package of bacon sitting in my fridge for this one. In the end I decided against it, because I am trying to increase my knowledge base of healthy foods and adding bacon seemed a bit like cheating. Especially since I’ve posted a baconey brussels sprouts recipe before… Having said that, this would only be improved by bacon and thus, I’ve included instructions below for those who would like to go that route. My heart is with you, lovers of bacon, and don’t worry, I’ll use bacon again soon!

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Ingredients:

1 lb Brussels Sprouts, cleaned and sliced
1 C apple, shredded
1/4 C pecans, chopped and roasted
1 Tbsp Tarragon
1/2 yellow onion, diced
1/4 C white wine
1 Tbsp champagne/apple cider vinegar
1/2 Tbsp honey
salt & pepper to taste
olive oil (omit if using bacon)

optional and not pictured: bacon.

 

 

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If using bacon, cook the bacon in a large skilled, rendering the fat out of it, until the bacon is nice and crispy. Remove the bacon from the skillet, leaving the fat in. Saute the diced onions in the bacon fat until soft and translucent. If you are not using bacon, go ahead and saute the onion in olive oil with a little salt and pepper. Once the onions are cooked, stir in the shredded apple and chopped tarragon and cook for about 1 minute.

 

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Add the brussels sprouts. Saute the sprouts with the apple and onion. Stir occasionally, but let the sprouts stay in one place long enough to get some browning on them. This gives some nice flavor. I cooked the sprouts for about 5 minutes. Season with salt and pepper.

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Push the hash to the side at this point and deglaze the pan with the white wine and vinegar, scraping the bottom of the pan with a wooden spoon to get all the nice brown bits that are stuck to it. Add the honey and stir in the hash until the hash is nice and coated.

Stir in the pecans and, if using, the crumbled bacon, and remove from the heat. Adjust the seasoning and serve immediately. Serve it up on its own or as a side with a nice piece of pork. I’m sure it will taste lovely with other things as well, I just keep picturing it in my mind with pork chops. Also, white wine. Bon Appetit!

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Brussels Sprouts and Apple Hash
 
Recipe By:
Ingredients
  • 1 lb Brussels Sprouts, cleaned and sliced
  • 1 C apple, shredded
  • ¼ C pecans, chopped and roasted
  • 1 Tbsp Tarragon
  • ½ yellow onion, diced
  • ¼ C white wine
  • 1 Tbsp champagne/apple cider vinegar
  • ½ Tbsp honey
  • salt & pepper to taste
  • olive oil (omit if using bacon)
  • optional and not pictured: bacon.
Instructions
  1. If using bacon, cook the bacon in a large skilled, rendering the fat out of it, until the bacon is nice and crispy. Remove the bacon from the skillet, leaving the fat in. Saute the diced onions in the bacon fat until soft and translucent. If you are not using bacon, go ahead and saute the onion in olive oil with a little salt and pepper.
  2. Add in the apple and chopped tarragon. Saute for a minute or so before turning up the heat and adding the brussels sprouts. Saute the sprouts with the apple and onion. Stir occasionally, but let the sprouts stay in one place long enough to get some browning on them. This takes about 5 - 8 minutes.
  3. Push the hash to the side at this point and deglaze the pan with the white wine and vinegar, scraping the bottom of the pan with a wooden spoon to get all the nice brown bits that are stuck to it. Add the honey and stir in the hash until the hash is nice and coated.
  4. Stir in the pecans and, if using, the crumbled bacon and remove from the heat. Adjust the seasoning and serve immediately.