Coming up with new and exciting side dishes is a great pleasure of mine. When I work on main courses, I sometimes get locked into the routine of chicken, fish, meat, etc., and while there are endless possibilities cooking almost anything; taking a trip down the produce isle and dreaming up great vegetable side dishes always gets my creative juices flowing. I think it is just the color in the produce section that really excites me. Vegetables are so bright and exciting. This dish really started with color first. I know that sounds silly, because you can’t eat color, but I the bright green brussel sprouts, orange sweet potato, red pepper, and purple (red) onion just had to be together.
Stunning side dish, brussel sprout hash
“I’m sorry for calling you an inanimate object.” -Harry (In Bruges)
Sweet and Spicy Brussel Sprout Hash
Ingredients
- 2 Cup Brussel Sprouts
- 1 Large Sweet Potato
- 1 Red Bell Pepper
- 1/2 Red Onion
- 1/4 Cup Brown Sugar
- 1/2 Cup Water
- 2 Tbsp olive oil
- 2 Tbsp Butter
- 1 Tsp Red Chili Powder
- 1/2 Tsp Cayenne Powder
- Salt and Pepper
Instructions
- Prepare all your vegetables in advance.
- Wash Brussel Sprouts, remove bottoms, and cut into quarters.
- Peel, wash, and cut sweet potato into 1" pieces.
- Wash bell pepper, remove seeds and ribs, and cut into 1" pieces.
- Cut Onion into half moon slices.
- Heat a non-stick pan on medium heat.
- Add Olive Oil to the pan, and then add all of your vegetables to the pan.
- Stir and coat with olive oil.
- Season with Salt and Pepper, and continue to cook until onions begin to soften.
- Once onions are soft, sprinkle brownsugar and butter over the top.
- Add water and cover.
- Lower your heat to medium/low and let cook for about 10 minutes or until potatoes are tender.
I love Brussels Sprouts any way they are prepared!
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