New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 152 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 152 calories; 8.4 g fat; 16.9 g carbohydrates; 4.1 g protein; 15 mg cholesterol; 109 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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...

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

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!

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...

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 didn't care for them shredded and couldn't taste the honey butter.

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...