Brussels sprouts pumpkin and apple hash
Brussels sprouts pumpkin and apple hash might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 258 calories, 6g of protein, and 12g of fat per serving. For $1.61 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, shallot, brussels sprouts, and a few other ingredients on hand, you can make it. 6 people found this recipe to be flavorful and satisfying. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Brussels Sprouts Hash, Brussels Sprouts Breakfast Hash, and Hash Browns & Brussels Sprouts are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups chopped apples
2 slices bacon
1 pound brussels sprouts, ends chopped and outer leaves removed, sliced
½ cup dried cranberries
2 tablespoons olive oil
2 cups chopped pumpkin (or butternut squash)
1 tablespoon chopped sage
salt and pepper
1½ tablespoons Nakano balsamic blend seasoned rice vinegar.jpg)
1 shallot, sliced
Equipment:
frying pan
Cooking instruction summary:
Preheat a large skillet over medium-high heat.Place bacon in the skillet and cook until crispy, set aside leaving grease in the pan.Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute.Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes.Add the apples, cranberries and sage, mix and cook for another 3 minutes.Turn the heat off, add the vinegar and toss to combine.Crumble the cooked bacon on top and serve.
Step by step:
1. Preheat a large skillet over medium-high heat.
2. Place bacon in the skillet and cook until crispy, set aside leaving grease in the pan.
3. Add 2 tablespoons olive oil to the bacon grease and add the shallot to the skillet. Cook for 1 minute.
4. Add the brussels sprouts and pumpkin, season with salt and pepper, stir and let cook for 7-10 minutes until softened and starting to brown on the bottom. Toss and cook another 3 minutes.
5. Add the apples, cranberries and sage, mix and cook for another 3 minutes.Turn the heat off, add the vinegar and toss to combine.Crumble the cooked bacon on top and serve.
Nutrition Information:
covered percent of daily need
