Brussels Sprout Hash with Balsamic Red Onion & Toasted Pecans
For any self-proclaimed 'Sprout Haters' out there, this is the recipe that might just change your mind! Slicing and pan-frying Brussels sprouts gives them a delicious nutty flavour and crisp texture, that is far removed from the boiled and steamed varieties! Combined with tangy balsamic red onion and toasted pecans, this Brussels Sprout Hash makes the perfect accompaniment for roast dinners. As a light light meal option, we also like to serve it with brown rice pan-fried in olive oil and soy sauce, or stuffed into our 'Sunday Dinner' sandwich with slices of nut roast and cranberry sauce.
Ingredients
- 60 g / ½ cup pecans
- 1 TBSP olive oil divided
- 1 medium red onion thinly sliced
- ½ TBSP coconut sugar or golden caster sugar
- 1 TBSP balsamic vinegar
- 500 g / about 20-25 medium Brussels sprouts fresh or defrosted, trimmed and thinly sliced
- ½ tsp salt
- freshly ground black pepper (omit if serving to small children)
Instructions
- In a small frying pan (skillet), toast the pecans on medium-high heat, stirring continuously. When they start to become fragrant, test one. If they have an intense nutty flavour, they are done. Tip them onto a plate and set to one side.
- Turn down the heat to medium-low, add 1⁄2 TBSP oil to the pan and cook the onion for about 8 minutes, stirring now and then. Stir in the sugar and vinegar and continue cooking until most of the vinegar has evaporated, then remove from the heat.
- While the onion is cooking, prepare the Brussels sprouts. In a large frying pan (skillet) heat the remaining oil on medium-high. Add the sprouts and season with salt and ground black pepper. Stir fry until they are browned (about 6 minutes).
- When ready, add the onion and pecans to the sprouts and stir through to combine. Taste test and add more seasoning if required.
- This dish is delicious served warm or cold. Any leftovers can be stored in the refrigerator for five days.
Notes
This recipe was originally published in 2016 in the Bit of the Good Stuff Cookbook (pp76-77)