If the whole idea of eating Brussels sprouts makes you crinkle your nose it is most certainly because you haven’t had them properly prepared. In which case you are most definitely missing out! The best way to cook Brussels sprouts (for people who say they don’t like Brussels sprouts) is to make Brussels Sprout Hash.
A conventional Brussels Sprout Hash recipe typically involves a good amount of bacon and butter, but you can clean things up considerably without compromising flavor, texture or anything else….
Brussels Sprout Hash: The Best Way to Cook Brussels Sprouts
Hash is a dish consisting of diced or chopped meat, potatoes and spices that are mixed together and then cooked either alone or with other ingredients, typically onions. The name hash is derived from the French verbhacher (to chop). Brussels sprout hash applies the same technique used to make hash and simply swaps Brussels sprouts for potatoes. You could certainly add finely chopped meat too, but my version below is meat-free. You could even add potatoes for a heartier dish.
Overcooking is the number one thing to avoid with Brussels sprouts. Keep in mind, when the color and brightness fades, the flavor often does too. Even worse, Brussels sprouts, like their cruciferous cousins–broccoli and cauliflower, give off a less-than-appetizing stinky odor if they are overcooked. And no good can possibly come from any foul smell in the kitchen!
But, if you treat them right, these little gems have the potential to become your new favorite vegetable. Really.
Pin this graphic for later!
The Best Way to Cook Brussels SproutsPrint
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly grated ginger
- 2 shallots (thinly sliced)
- Unrefined sea salt (to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons unrefined apple cider vinegar
- 1/2 cup golden raisins
- 1 tablespoon organic extra virgin coconut oil (such as Barleans)
- 1 pound Brussels sprouts (trimmed, halved lengthwise and cut into 1/8-inch slices)
- 1/4 cup orange juice
- Heat the olive oil in a medium-sized skillet over medium heat; add the ginger and shallots, season with salt and pepper to taste, and cook until shallots are soft, about 8-minutes. Add the vinegar and raisins and cook until the liquid evaporates and raisins soften, 4 to 5 minutes. Remove the shallot mixture from the skillet and set aside.
- Add the coconut oil to the same skillet and heat over medium heat; add the brussels sprouts, season with salt and pepper to taste, and saute for 7 to 8 minutes. Add the orange juice and cook until liquid evaporates, about 8 to 10 minutes.
- Add the shallot-raisin mixture back to the skillet and cook for an additional minute. Adjust seasoning. Serve warm.
Looking for Healthy Dinner Recipes?
Our Clean Cuisine e-cookbook delivers a full month of delicious, doable dinners and weekly shopping lists!