Brussels Sprouts Hash

Brussels Sprouts Hash
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings


4 thick slices applewood smoked bacon
2tablespoons unsalted butter
3large shallots, sliced into thin rounds
3large garlic cloves, minced
1 1/2pounds Brussels sprouts, trimmed and cut into quarters lengthwise
1/2cup reduced-sodium chicken broth
2tablespoons balsamic vinegar
1/4teaspoon sugar
1teaspoon coarse salt
Freshly ground black pepper


  1. 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.
  2. 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.
  3. Add vinegar and sugar; cook, stirring, 2 minutes. Roughly crumble bacon; add to sprouts. Stir in salt and pepper.

Nutritional Info *per serving

  • Calories 113
  • Fat 6g
  • Cholesterol 14mg
  • Sodium 445mg
  • Carbohydrate 11g
  • Fiber 3g
  • Protein 5g