What do you do with a batch of beautiful Brussels Sprouts? While strolling (virtually) through the Vegan Mofo blogroll the other day, I saw some delectable photos of Brussels Sprout hash. I would post the link to them, but I can't remember where I saw it. Even so, I just had to try it. I didn't follow a recipe--really, hash is about leftovers. Instead, I just chopped and tossed according to inspiration, with mouthwatering results. I may add fried tofu cubes or a leftover Tofurkey beer brat to the rest of it for lunch tomorrow, but for now, no need. Even without extra protein, this dish tastes fantastic, for die-hard Brussels sprouts fans, and even those who give them a 'meh.'
I started fresh pack of Brussels sprouts I got at the co-op on Monday night, where I shop while my oldest son is taking his drum lesson across the street. Rinse, slice.
Next, I sliced a red onion (I only had red left from my last CSA haul), cubed a couple of baking potatoes (not the best for frying, but also what I had left from my last CSA pickup), and halved a lemon.
I heated a splash of olive oil in a skillet and grated a big fat clove of garlic into the oil. On top of that, I added about a quarter cup of raw pepitas (shelled pumpkin seeds), most of which I bought to make green mole (stay tuned).
After the garlic began to golden-up and pepitas started popping, I added the onions (saute 5 minutes), the potatoes (saute 5 minutes), and then the Brussels sprouts, then some sea salt, black pepper, and ground chipotle powder. I sauteed everything for about 15 more minutes, then squeezed half a lemon over the whole shebang and covered the pan to let the potatoes steam a bit, since they weren't getting soft--about 15 more minutes.
And this was dinner--light but filling, nutty and sweet, savory and crunchy--and exactly what I wanted.