Brussels Sprouts Hash Is an Easy, Punchy, Crunchy Winter Side

This vibrant side dish combines sliced brussels with caraway seeds and mustard seeds. A pinch of sugar balances the mild brassica flavor of the sprouts and a shot of vinegar. Caraway seeds add savory notes to the dish. Molly Stevens, a cookbook author, recommends pairing the hash up with robust mains like roast chicken or turkey, as well as pork chops. This recipe was adapted from Molly Stevens’ cookbook All About Dinner.

This dish can be easily made vegan by using only olive oil. You can go the opposite direction and use all butter or substitute rendered bacon fat in place of the oil. Then add crumbled prosciutto or bacon.


  • 1 pound fresh brussels sprouts
  • Three tablespoons unsalted butter, divided
  • Three medium shallots, thinly sliced (about 1 cup)
  • 1 1/4 teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon plus black Pepper, divided into one pinch plus more to taste
  • One tablespoon of apple cider vinegar
  • One teaspoon of granulated sugar
  • Two tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons yellow mustard brown Mustard seeds lightly crushed
  • 1/2 teaspoon caraway seeds or celery seeds, lightly crushed
  • 1/2 cup water


  1. Trim the outer leaves of Brussels sprouts and remove any that are wilted or brown. Each node should be halved lengthwise. Use a chef’s sharp knife to cut each half very thinly crosswise. You’ll end up with about 6 cups of shredded sprouts. Set aside.
  2. Melt two tablespoons of butter in a medium-sized skillet on medium. Add shallots and 1/4 teaspoon of salt. Stir frequently until they are soft but not brown. This should take 8-10 minutes. If shallots start to brown or crisp up, lower heat. Stir in sugar and vinegar; cook on medium heat, stirring frequently, until shallots have browned and become glazed. This should take 3 to 4 minutes. Remove from heat and set aside.
  3. Heat oil in a large pan over medium-high. Stirring constantly, add the sliced sprouts along with mustard seeds, caraway seed, remaining one teaspoon of salt, and 1/2 teaspoon of Pepper. Cook for 4 to 5 minutes, until edges begin to brown. Stirring often, add 1/2 cup of water and the remaining one tablespoon of butter. Cook until most of the water has evaporated, but Brussels greens are still crisp and bright. 3 to 4 minutes. Stir in

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