You are here: Home » Recipes » Brussels Sprouts Hash Brussels Sprouts Hash Recipe by Laraine PerriKitchen Tested Yield 8 servings You’ve steamed them. You’ve roasted them. But have you hashed them? Brussels sprouts, the holiday’s most distinctive veggie, stars in this savory jumble. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Ingredients 4 thick slices applewood smoked bacon2 tablespoons unsalted butter3 large shallots, sliced into thin rounds3 large garlic cloves, minced1 1/2 pounds Brussels sprouts, trimmed and cut into quarters lengthwise1/2 cup reduced-sodium chicken broth2 tablespoons balsamic vinegar1/4 teaspoon sugar1 teaspoon coarse salt Freshly ground black pepper Instructions Cook bacon in a large heavy skillet over medium-low heat 10 to 12 minutes. Transfer to a paper towel-lined plate; pour off all but 1 tablespoon fat. Increase heat to medium. Add butter and shallots to pan; saute until light golden, about 5 minutes. Add garlic; sauté 1 minute. Add Brussels sprouts; sauté 3 minutes. Add broth; cover and cook until crisp-tender, 3 to 5 minutes more. Uncover; cook off excess liquid. Add vinegar and sugar; cook, stirring, 2 minutes. Roughly crumble bacon; add to sprouts. Stir in salt and pepper.