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Brussels Sprout Hash with Maple Miso Glaze

Brussels Sprout Hash with Maple Miso Glaze

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.

Course Side Dish
Cuisine Vegan
Keyword brussels sprouts, brussels sprouts hash, vegetable hash recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 229 kcal
Author Denisse


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


  1. Whisk together glaze ingredients in a small bowl and set aside.
  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. Add the brussels sprouts and cook for about 5 minutes.
  3. 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.
  4. 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.
  5. Remove from heat and toss in pecans, pomegranates and chives.

Recipe Notes

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.