My Daughter, Kayla’s, Brussels Sprout Hash


2 tablespoons unsalted butter or olive oil plus more for drizzling

1 large yellow onion, diced

4 garlic cloves, mined

1-1/2 pounds fresh Brussels sprouts, trimmed and thinly sliced

1/2 cup vegetable broth

2 tablespoons honey

Salt and freshly ground black pepper, to taste


Heat 2 tablespoons butter or olive oil in a large skillet. Add onions and garlic and sauté over medium heat until limp but not browned. Add Brussels sprouts, another sprinkle of olive oil, and all of the vegetable broth. Increase heat and cook until sprouts are tender and most of the liquid has evaporated.

Add honey and mix. Season hash with salt and pepper, as desired, and serve.

Make 4 servings.