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.
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.