Remember when you thought you hated Brussels sprouts? I’m not sure why they got such a bad rap, but my guess is that when you (general you) were a kid, your parents made you “eat your Brussels sprouts!” that were steamed, flavorless, and mostly bitter. Who would want to eat that??
Well, my friends, times have changed. Now these little balls of deliciousness are everywhere and we just can’t get enough of ‘em (although I still have some clients who refuse to eat them). Whether you love them or hate them, Brussels sprouts are an excellent source of fiber, vitamin K, and vitamin C.
Recently my husband and I were in the mood for “Brussels Sprouts Hash”, which is found on the menu at a brunch spot in our neighborhood. Too lazy to go out, we decided to give it a go at home. Although it sounds fancy, it was very easy to recreate in our little kitchen.
Lots of people have been asking me for this recipe, so here goes!
- 3/4 pound Brussels sprouts, shredded (we just chopped them finely lengthwise)
- 1/4 medium onion, sliced thinly
- 1-2 tbsp butter, ghee or the oil of your choice
- 1/2 tsp garlic powder (or to taste - we can’t get enough garlic around these parts)
- salt, pepper, & red pepper flakes to taste
- Heat the butter in a medium or large saute pan over medium heat. Add the onions and cook until slightly tender (2-3 minutes).
- Add the Brussels sprouts to the pan, and season with garlic powder, salt, pepper, and red pepper flakes.
- Saute until desired consistency is reached. Remove from heat and eat up!
Since it was brunch for us, we topped ours with an egg, but you could eat this on its own or as a side to any meal. Hope you guys can enjoy this at home too!