A colorful Brussels Sprout Hash studded with squash, pecans and pomegranate seeds and paired with a maple miso glaze is a welcome side dish at any fall table.
Today we’re talking fall and winter side dishes! I’ve got the ultimate hearty vegetable side to share.
This Brussels Sprout Hash makes a colorful addition to any seasonal table, thanks to the sweet winter squash, juicy pomegranates, toasty pecans and fresh chives. It’s also incredibly flavorful thanks to a maple miso glaze that comes together in about a minute!
What’s in this Maple Miso Glaze
The maple miso glaze just makes this Brussels Sprout Hash pop with flavor and gives it a sweet, umami depth. Once you try it, you’ll want to drizzle it on everything, and no one here is stopping you!
The maple miso glaze is comprised of minimal natural ingredients: miso paste, maple syrup, soy sauce, lemon juice and a bit of water, just to thin out the consistency a bit. I prefer to use white miso paste as it has a more mellow flavor, but you could definitely also use yellow or red miso.
How to make this Brussels Sprout Hash
This Brussels Sprout Hash is so easy to make! As I mentioned earlier, the glaze comes together in no time, and the vegetables cook rather quickly as well, especially if you use a large cast iron skillet. Cooking the vegetables in a cast iron skillet helps them to caramelize and develop those browned edges that taste so yummy.
I also like to add a bit of water to the pan towards the end of cooking to help deglaze the pan, and the steam that results helps the hearty Brussels sprouts and squash finish cooking.
After the vegetables have finished cooking, all that’s left to do is toss the vegetables in the maple miso glaze and add the pomegranate seeds, pecans and fresh chives, which add lovely color and texture to this dish.
Can I make this dish in advance?
Thankfully this Brussels Sprout Hash can be made 1-2 days in advance and reheated, making it ideal if you’re planning ahead for a big holiday feast or a dinner party. Try it paired with my Goat Cheese & Chive Mashed Potatoes and Salmon with Roasted Grapes for the ultimate fall/winter dinner party menu!
I recommend making the glaze and cooking the Brussels sprouts, squash and shallots ahead of time, and then waiting until the dish is reheated before serving to add the glaze and toss in the pecans, pomegranates and chives. If the glaze has thickened up too much in the fridge, you can whisk in a bit of water until the desired consistency is reached.
Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Brussels Sprout Hash, share a photo using the hashtag #LePetitEats!
Brussels Sprout Hash with Maple Miso Glaze
for the glaze:
- 3 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon water
for the hash:
- 3 tablespoons vegetable oil
- 3 cups brussels sprouts halved
- 2 cups cubed kabocha squash or butternut squash
- 1 large shallot chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 1/4 cup pecans
- 1/4 cup pomegranate seeds
- 2 tablespoons chives minced
- Whisk together glaze ingredients in a small bowl and set aside.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. Add the brussels sprouts and cook for about 5 minutes.
- Add the remaining tablespoon of oil, shallots and squash. Season with salt and pepper and continue cooking for another 5 minutes. Add water to deglaze the pan and help the brussels sprouts and squash finish cooking with steam.
- When the water has evaporated and vegetables are cooked, reduce heat to low and add the miso maple glaze, stirring gently to coat the vegetables. You can also reserve some of the glaze to drizzle on top of the hash before serving.
- Remove from heat and toss in pecans, pomegranates and chives.