Try this Brussels Sprout Hash recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, heat EVOO over medium heat.
Add the diced onions and pear. Sauté for about 10 min.
Add the brussels sprouts and stir. Pour in broth. Cover and cook for 10 minutes.
Remove the lid and turn the heat up to medium high. Sauté for another 5 minutes or until the liquid evaporates and the hash begins to sizzle. Pour 2 tsp apple cider vinegar into the hash and stir.
Mix in roasted butternut squash. Top with walnuts, diced cranberries, and crumbled goat cheese.
You can purchase pre-peeled and diced butternut squash at most grocery stores. You can also cook it in a slow cooker for 3 hours on LOW (no water required). OK to substitute diced sweet potatoes, as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 146 | ||
Calories from Fat: 23 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 50.6mg | 2 % | |
Potassium 897.6mg | 24 % | |
Total Carbohydrate 30.9g | 9 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 23.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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Sweet Apple Butternut Squash Casserole
I recommend preceding it with this recipe
— prettyprettypineapple
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