Brussels Sprouts Hash Is an Easy, Punchy, Crunchy Winter Side


  • 1 pound fresh brussels sprouts
  • 3 tablespoons unsalted butter, divided
  • 3 medium shallots, thinly sliced (about 1 cup)
  • 1 1/4 teaspoons kosher salt, divided, plus more to taste
  • 1/2 teaspoon plus 1 pinch of black pepper, divided, plus more to taste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons yellow or brown mustard seeds, lightly crushed
  • 1/2 teaspoon caraway seeds or celery seeds, lightly crushed
  • 1/2 cup water


  1. Trim brussels sprouts, and remove and discard any wilted, dry, or browned outer leaves. Halve each sprout lengthwise. Very thinly slice each half crosswise using a sharp chef’s knife. (You’ll have about 6 cups shredded sprouts.) Set aside.

  2. Melt 2 tablespoons butter in a medium skillet over medium. Add shallots, 1/4 teaspoon salt, and a pinch of black pepper; cook, stirring often, until shallots are very soft but not browned, 8 to 10 minutes. (If shallots begin to brown or crisp, reduce heat.) Stir in vinegar and sugar; cook over medium, stirring often, until shallots are browned and glazed, 3 to 4 minutes. Remove from heat, and set aside.

  3. Heat oil in a large skillet over medium-high. Add sliced brussels sprouts, mustard seeds, caraway seeds, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper, and cook, stirring constantly, just until edges of sprouts begin to brown, 4 to 5 minutes. Add 1/2 cup water and remaining 1 tablespoon butter, and cook, stirring often, until water is mostly evaporated and brussels sprouts are tender but still bright green with a hint of crunch, 3 to 4 minutes. Stir in shallots, and season to taste with additional salt and pepper. Serve hot.