Brussels Sprout and Apple Hash – Recipe

Brussels Sprout and Apple Hash

I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the site. So here you go! Although I think of it as a side dish that goes well with mac & cheese or a rustic soup and salad, I’ve also been known to fry up a plate just for myself, add a slice of toasted artisanal wheat bread, and call it dinner.

Many variations are possible. You could add toasted pecans, hazelnuts, or dried cherries; change the champagne vinegar to apple cider vinegar, sherry vinegar, or orange juice; or even replace the apple with a crisp pear.

Brussels Sprout and Apple Hash – Recipe
Serves 3 to 4
20 minutes

  • 3 tablespoons unsalted butter
  • Half a medium white onion, finely diced
  • Kosher salt
  • 1 crisp apple, such as a Pink Lady, peeled, cored, and finely diced
  • 1 pound Brussels sprouts, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced)
  • 2 fresh sage leaves, thinly sliced
  • 1/2 teaspoon minced fresh rosemary leaves
  • 2 teaspoons champagne vinegar
  • 2 teaspoons honey
  1. Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
  2. Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
  3. Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
  4. Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.
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Posted by Michael Natkin on Monday, January 14th, 2013 in Gluten-Free or modifiable, Recipes, Side Dishes.

9 Responses to “Brussels Sprout and Apple Hash – Recipe”

  1. Reply
    ben freedman
    January 14, 2013 at 7:33 am #

    i’ve mader this many times to rave reviews!

    as always, Michael …. thanks!

    you add delight to our meals!

    everyone should own your cookbook!


  2. Reply
    January 14, 2013 at 8:21 am #

    You know what could be great? Substituting a Japanese pear for the apple. Lots of crunch, and a flavor somewhere between apple and pear. I think I might back off the sage a little if I didi that, though,. Anyhow, this goes on my must-try list.

  3. Reply
    January 14, 2013 at 8:53 am #

    thank you. I just watched you make this yesterday on t.v.

  4. Reply
    Caren Roma
    January 14, 2013 at 8:55 am #

    I made this about a month ago from your book and could have easily eaten the entire pan by myself. It was also on the Thanksgiving dinner menu. Keep up the awesome work, Michael!

  5. Reply
    January 14, 2013 at 9:26 am #

    This was one of the recipes I tested for you and we fell in love with it!!! And everyone we have made it for has loved it too. I love that I can now point people to this recipe here online.

  6. Reply
    January 16, 2013 at 10:22 pm #

    I would have never thought of combining Brussels sprouts and apples… But it looks great! Thanks for the idea.

  7. Reply
    February 3, 2013 at 10:03 am #

    This is the BEST brussels sprout recipe I’ve ever had!! It tasted great with a piece of artisan bread and cheddar cheese.

  8. Reply
    February 5, 2013 at 7:17 am #

    If everyone ate 1/3 cup of this each day, we’d have 4 key elements to long-life knocked:
    cabbage (the sprouts), apple or pear, vinegar and honey (unprocessed vinegar and honey are best) !

    An excellent recipe, and a good one to suggest to folks who think they hate brussels.

  9. Reply
    July 2, 2013 at 11:23 am #

    I make this dish yesterday and its delicious ,thanks for giving me the chance to taste this food

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