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Brussels Sprout Hash

Brussels Sprout Hash

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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Ingredients

30 m servings 152 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
  2. Add 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.

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Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the ta...

Most helpful critical review

I did white wine vinegar instead of white cooking wine because apparently I can't read. As I was getting ready to write the review I saw that it called for cooking wine. I wasn't going to writ...

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I admit I haven't found a way to prepare Brussels Sprouts that I don't like but this way tops them all! They turn a lovely, bright, fresh green which provides eye appeal, then you get to the ta...

Love Brussels Sprouts, but hate the trimming and chopping. This recipe inspired be to break out my vitamix. Took no time to prepare this delish dish.

Wonderful new spin on an old family favorite. Easy and tasty; will be making again. Thanks for the recipe!

I'm not a fan of Brussels Sprouts but I think this dish is delicious! I followed the recipe as-is.

thank you so very much very easy to make n I tweek the recipe I added garlic, n balsamic vinaigrette, grated sweet potatoe and smoked turkey sausage because I didn't have the honey butter I just...

I did white wine vinegar instead of white cooking wine because apparently I can't read. As I was getting ready to write the review I saw that it called for cooking wine. I wasn't going to writ...

I made it as the recipe said, using honey with the butter and herb vinegar instead of wine vinegar. It was dull. I prefer the whole Brussels Sprouts. Next time I will leave them whole. I think I...

OK, so I might as well had made a new recipe, but this was a great start. I was craving tacos and didn't want to use regular greens, so I did this recipe. I'm a vegetarian so I opted the bacon a...

Really yummy! I love brussels sprouts but never tried it shredded. I cut some lengthwise and shredded some and it came out great. I also added a little bacon grease for flavor! Thanks, Pat.

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