Wednesday, February 26, 2014

Butternut and Brussel Sprout Hash

Our first weekend together in Atlanta was crazy fun. Mostly because we were together. Cheesy, I know...but, we didn't do anything grand except the daily routine stuff (yoga, cook, run/walk, hike) that means so much more with the person you love. 

I was pretty stoked to meet up with Josh, a fabulous friend from college, and his just as fabulous girlfriend, Rachel. We decided on a brewpub around the corner from us, Wrecking Ball which was walking distance for both of ...and can I just say walking distance is HUGE plus in a city whose infrastructure and roads can't handle the population. Anyway, I really wanted to burst into this pub filled with hipster bearded men and working professionals singing Miley's, "I came in like a wreeeecking balllll....." I didn't, but my inner singer/dancer was 'a shining and I couldn't get the song out of my head. Did I burst out in song the rest of the night? Why, yes, naturally.

So, onward to the food....can I tell you how stinking excited I was so see so many veg friendly options at a pub?! Heaven. Like so many delicious sounding options that I changed my mind twice. Maybe 3 times. Settled on a seitan gyro with a butternut and brussel sprout hash. Heaven yet again. 


We all know that brussel sprouts are my favorite vegetable, but the hash has the perfect combination of sweetly charred leaves, robust squash, and delicate caramelized onions. I was so in love that it didn't take me long to recreate this stellar combination and share with all you lovelies! It's solid enough to be a starchy/veggie side, or add some roasted walnuts and sunflower seeds and you have a one bowl wonder main dish.

Butternut and Brussel Sprout Hash
Serves 6 as sides, 4 main dish portions

1 12oz bag fresh butternut squash cubed (instant time saver my friends!)
1 pound fresh brussel sprouts, ends trimmed and cut in half or 1/8" segments (depending on size)
1 onion, diced
4 small cloves of garlic
4-5 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/4 cup vegetable broth or water
salt and pepper to taste

1. Preheat oven to 400. Line a cookie sheet with parchment paper.
2. Arrange cubed butternut squash and brussel sprouts.
3. In a small dish, mix 3-4 tablespoons olive oil with maple syrup, vinegar, salt, and pepper.
4. Pour olive oil mix over vegetables and gently massage into brussel sprouts to ensure they are well coated.
5. Roast in oven for about 20 minutes, until sprout leaves a golden brown.
6. While butternut squash and sprouts roast, caramelize onions in large saute pan. To caramelize, heat pan over medium heat. Add 1-2 tablespoons olive oil and mix in diced onion. Once coated with olive oil, let onion set in place for a few minutes before turning to begin to caramelize. Add a tablespoon of water at a time if onion begins to stick. Cook the onion until golden brown and add in minced garlic.
7. Combine completed roasted vegetables and vegetable broth in large saute pan with onion/garlic. 
8. Simmer on low about 5 minutes, until flavors have melded. Serve as is or sprinkle with roasted walnuts and/or sunflower seeds.

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