Brussels sprouts have had a recent renaissance. Some have paired with with bacon, but I think the crispy greens work perfectly without adding too many accessories. This hash is composed of shredded brussels sprouts, lemon juice, and toasted almonds. This was absolutely fantastic with Field Roast smoked apple sage sausage (pricey, but worth it!).
Brussels Sprout Hash
Brussels Sprouts, sliced really thin
Slivered almonds
One lemon
Salt
Cook the brussels sprouts in a non-stick pan- don't move them around too much, or they won't brown. You can use olive oil; I like to drizzle a thin line of olive oil on one side of the pan, heat the oil and then move the pan around to coat in olive oil. When they get close to being done, push the brussels sprouts to the side and toast the slivered almonds. When the nuts are toasted (watch them!), squeeze some lemon juice, grate some lemon zest, and sprinkle salt. Mix this together, and enjoy!
Brussels Sprout Hash
Brussels Sprouts, sliced really thin
Slivered almonds
One lemon
Salt
Cook the brussels sprouts in a non-stick pan- don't move them around too much, or they won't brown. You can use olive oil; I like to drizzle a thin line of olive oil on one side of the pan, heat the oil and then move the pan around to coat in olive oil. When they get close to being done, push the brussels sprouts to the side and toast the slivered almonds. When the nuts are toasted (watch them!), squeeze some lemon juice, grate some lemon zest, and sprinkle salt. Mix this together, and enjoy!
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