I’ve been bugging hubby to make his Brussels Sprouts Hash recipe so I could photograph it for the blog. It’s such a simple, healthy, and yet amazingly delicious dish that I’ve been dying to share it with all of you! It’s usually on the menu when we have company over for a late breakfast or brunch– and it always gets rave reviews.
I used to hate Brussels Sprouts, even into adulthood, but that was before I met Matt. He has transformed Brussels Sprouts into one of my favorite vegetables, and this is one of my absolute favorite recipes of his. No boring boiled veggies in this house! There are so many ways to add flavor without sacrificing nutrition– read on and look at Brussels Sprouts in a whole new light!
Here’s what you need:
- 1lb Brussels sprouts, roughly chopped
- 1 cup mushrooms, sliced
- 1 yellow onion, thinly sliced
- 1 cup shredded carrots
- 2 TB mirin (sweet Japanese cooking wine)
STEP ONE: Sweat onions in large sauté pan (we use coconut oil to grease the pan).
STEP TWO: Add carrots and continue to cook until onions caramelize and carrots soften.
STEP THREE: Add chopped Brussels Sprouts and mirin and sauté until Brussels Sprouts begin to brown.
STEP FOUR: Add mushrooms to the pan for the last couple minutes, as they cook very quickly.
Tip: The dish itself is vegetarian/vegan and can definitely stand alone, but goes perfectly with bacon and eggs!
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