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Brussels Sprout Hash Recipe

Recipe by: Pat

"I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
  • 2Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.
Footnotes
  • Cook's Notes:
  • This is a versatile recipe with easy substitutes depending on what you have on hand: onions can be substituted with pearl onions or shallots; honey butter can be substituted with butter or olive oil.
  • Honey, sugar (brown or white), or agave nectar can be added along with the wine.
  • Any white wine or apple cider vinegar can be substituted for white cooking wine.
Ingredients
  • 4 servings
  • 152 cals
  • 1/4 cup honey-flavored butter
  • 1/2 cup chopped onion
  • 1 pound Brussels sprouts, grated
  • salt and ground black pepper to taste
  • 2 tablespoons white cooking wine
Nutrition

Amount per serving ( 5 total)

  • Calories:
    152
    8%
  • Fat:
    8.4
    13%
  • Carbs:
    16.9
    5%
  • Protein:
    4.1
    8%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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