Brussels Sprout Hash

Brussels Sprouts Hash with Caramelized Onions

2 Tbs butter

4 Tbs olive oil, divided in half

1 large brown onion, sliced thinly

1 Tbsp apple cider vinegar

kosher salt

1 cup chicken or vegetable stock

1 1/2 lbs. Brussels sprouts, quartered

1-2 ounces goat cheese (optional)

1. Melt butter and 2 tablespoons of olive oil in a large sauté pan heated to medium. Add onions and stir, spreading them out evenly across the pan. Let cook uncovered, stirring occasionally, until translucent and light brown, about 10 minutes.

2. Sprinkle with salt and apple cider vinegar, stirring to coat. Turn heat to low and let cook, stirring occasionally, until they're soft, a deep brown and sweet in taste, about 20 more minutes. Remove from pan and set aside. Note: If you think they onions are sticking too much and will burn, add a little bit more oil.

3. Add remaining 2 tablespoons of olive oil to the pan and return heat to medium-high. Add the sprouts and sauté until they're browned. Add 1 cup of chicken or vegetable stock and let cook until water has evaporated. Sprouts should be bright green and tender. 

4. Combine onions with sprouts, season with salt and pepper and sprinkle with goat cheese. 

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