Brussels Sprouts Hash

READY IN: 25mins
Recipe by Cheri Lee

This is a tangy, sweet way to serve brussel sprouts. Even my kids like them!

Top Review by Saturn

I loved this! I couldn't get enough of it! I was worried it would end up too "onion-y" but it was perfect. I used frozen baby brussel sprouts and skipped the boiling step as they were already mostly cooked. I can see this being made at Christmas time. Thanks SO much! Made for PAC Spring 2010

Ingredients Nutrition


  1. Saute shallots in butter until soft and golden, about 10 minutes.
  2. Add vinegar and sugar, stirring until brown and glazed, about 3 minutes.
  3. Meanwhile, heat olive oil in pan over medium heat.
  4. Add brussel sprouts, salt and pepper.
  5. Saute 6 minutes or until brown around the edges.
  6. Add 1 cup water and remaining 3 Tbls butter.
  7. Saute until most of moisture has evaporated and brussel sprouts are tender, about 3 minutes.
  8. Add vinegar mixture to brussel sprouts and stir to cover.
  9. Add crumbled bacon.
  10. Enjoy!

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