Food Ingredients Vegetables Brussels Sprouts Brussels Sprouts Hash Is an Easy, Punchy, Crunchy Winter Side 4.0 (1) 1 Review It’s a whole new way to embrace the tiny brassica. By Molly Stevens Molly Stevens Molly Stevens is a freelance cooking instructor, writer, and recipe developer. She is the award-winning author of All About Braising, All About Roasting, and All About Dinner, as well as several other books.Expertise: recipe development, cookbook writing, teaching.Experience: Born and raised in Buffalo, New York, Molly Stevens comes from a large family who loves to gather around the table – and always makes room for guests. In her early 20s, she moved to France to pursue her dream of living a life dedicated to food and cooking. After several years abroad, she returned home to work at the French Culinary Institute, and later taught at the New England Culinary Institute for nearly a decade. Molly has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared in Bon Appétit, Fine Cooking, Eating Well, Real Simple, and other national publications. Molly is also a co-host of the Everything Cookbooks podcast. Food & Wine's Editorial Guidelines Published on December 8, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Total Time: 40 mins Yield: 6 servings Thinly sliced brussels sprouts are tossed with glazed shallots, caraway seeds, and mustard seeds in this vibrant side dish. A pinch of sugar and shot of vinegar balance the mild brassica funk of the sprouts and earthy caraway seeds help to round out the dish’s flavor. Cookbook author Molly Stevens recommends serving the hash with robust mains such as pork chops, roast chicken, or roast turkey. This recipe is adapted from her cookbook All About Dinner. You can easily turn this into a vegan dish by sticking with all olive oil. You can also take it in the other direction by using all butter or by substituting rendered bacon fat for the oil and stirring in crumbled bacon or slivered prosciutto at the end. Frequently asked questions What makes this a hash? Hash comes from the French word hacher, meaning to chop or mince. The dish is typically chopped meat with potatoes and onions, while this vegetarian version comprises brussels and shallots. What’s the difference between yellow and brown mustard seeds? Yellow mustard seeds have a mild, peppery flavor, while brown mustard seeds are more sharp and pungent. Find both at most grocery stores or online at thespiceway.com. Note from the Food & Wine Test Kitchen While you may be tempted to slice the brussels sprouts with a mandoline, our testers found that cutting the sprouts by hand was actually much easier. It takes a little time and patience but a sharp chef’s knife thinly shaves them into confetti-like shreds without tearing the paper-thin leaves. Make ahead The brussels sprouts can be sliced up to 1 day in advance. Place the sliced sprouts in a zip-close bag, cover with a damp paper towel to help retain moisture, and store them in the refrigerator until ready to use. Ingredients 1 pound fresh brussels sprouts 3 tablespoons unsalted butter, divided 3 medium shallots, thinly sliced (about 1 cup) 1 1/4 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon plus 1 pinch of black pepper, divided, plus more to taste 1 tablespoon apple cider vinegar 1 teaspoon granulated sugar 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons yellow or brown mustard seeds, lightly crushed 1/2 teaspoon caraway seeds or celery seeds, lightly crushed 1/2 cup water Directions Trim brussels sprouts, and remove and discard any wilted, dry, or browned outer leaves. Halve each sprout lengthwise. Very thinly slice each half crosswise using a sharp chef’s knife. (You’ll have about 6 cups shredded sprouts.) Set aside. Melt 2 tablespoons butter in a medium skillet over medium. Add shallots, 1/4 teaspoon salt, and a pinch of black pepper; cook, stirring often, until shallots are very soft but not browned, 8 to 10 minutes. (If shallots begin to brown or crisp, reduce heat.) Stir in vinegar and sugar; cook over medium, stirring often, until shallots are browned and glazed, 3 to 4 minutes. Remove from heat, and set aside. Heat oil in a large skillet over medium-high. Add sliced brussels sprouts, mustard seeds, caraway seeds, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper, and cook, stirring constantly, just until edges of sprouts begin to brown, 4 to 5 minutes. Add 1/2 cup water and remaining 1 tablespoon butter, and cook, stirring often, until water is mostly evaporated and brussels sprouts are tender but still bright green with a hint of crunch, 3 to 4 minutes. Stir in shallots, and season to taste with additional salt and pepper. Serve hot. Originally appeared in Food & Wine magazine, December 2023/January 2024 Rate It Print