Brussels Sprouts Hash with Caramelized Shallots
Transform humble vegetables into a vibrant, flavor-packed side dish with this Brussels Sprouts Hash with Caramelized Shallots. Perfectly shredded Brussels sprouts are sautéed until tender-crisp and infused with the rich sweetness of golden, slow-cooked shallots, while hints of garlic and a tangy balsamic drizzle bring everything together. Ready in just 30 minutes, this versatile dish is ideal for weeknight dinners, holiday spreads, or even a hearty brunch addition. Finished with a sprinkle of fresh parsley for a pop of color and freshness, this recipe is a nutritious and delicious way to elevate your vegetable game. Whether served alongside roasted meats or enjoyed as a vegetarian centerpiece, this gluten-free and customizable hash will quickly become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 1 lb Brussels sprouts
- 3 large Shallots
- 3 tbsp Olive oil
- 1 tbsp Butter
- 2 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Balsamic vinegar
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Slice the Brussels sprouts thinly into shreds or use a food processor with a shredding blade.
Peel the shallots and slice them thinly into rings.
Mince the garlic cloves and set them aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallots and a pinch of salt.
Stir the shallots often, allowing them to cook slowly until they are soft and begin to caramelize, about 8-10 minutes. Adjust heat as needed to prevent burning.
Remove the shallots from the skillet and set them aside.
Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, stir in the shredded Brussels sprouts.
Cook the Brussels sprouts for 5-7 minutes, stirring occasionally, until they are bright green and slightly browned on the edges.
Add the minced garlic, cooked shallots, salt, and black pepper to the skillet. Stir to combine and cook for another 2-3 minutes to blend the flavors.
Drizzle the balsamic vinegar over the Brussels sprouts hash and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
Transfer the hash to a serving dish, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 25.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
