**Have you entered my compression socks giveaway yet? It ends tomorrow night at 11:59pm CT!**
**One more note … it’s now MUCH easier to navigate The Lyons’ Share! As part of my Octoblog challenge, I updated all the categories attached to my posts, and added drop-down menus at the top of the page. For example, if you wanted to find all of my Lyons’ Share workouts, you would put your cursor over “Fitness,” then click on “Lyons’ Share Workouts.” You can also search recipes by type. Hope this helps!**
I’ll be honest … I’ve tried two versions of the Warm Fall Brussels Sprout Apple Hash that I’m about to share with you, and I still wasn’t quite happy with the second. The first used raw Brussels sprouts, and was just too chewy. I wanted the second to be crisp, like a salad, but instead, it turned out warm and hearty. The flavor is spot on – the warmth of the cinnamon complements the sweetness of the apples, the earthiness of the Brussels sprouts, and the tang of this amazing dressing. Even though I thought it needed some more texture, one of my fearless taste testers (my mom!) insisted that the recipe was good the way it was … so, I took Davida’s advice to trust her taste testers more than herself, and decided to share it with you! If you’re looking for a healthy but delicious side dish that just screams “Fall!,” then try this one out!
Warm Fall Brussels Sprout Apple Hash
Serves 3 (the hash is filling, so you could easily stretch this to 4 servings as long as you have some other things on the plate!)
- 3 cups of Brussels sprouts (0.6 lbs)
- 1 cup of kabocha squash (about 1/4 of a medium-sized squash; could substitute butternut squash)
- 1/2 package of firm tofu (you could easily leave this out if you won’t miss the protein, or substitute for chicken or chickpeas)
- 1 medium apple (I used Gala)
- 1 tsp olive oil
- 1 container (6 oz.) 0% plain Greek yogurt
- 1 tsp apple cider vinegar
- 1 tsp deli mustard
- 1 tsp honey
- 1.5 tsp + 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Preheat oven to 400 degrees.
- If you haven’t yet sliced your kabocha, pierce 3-4 holes and microwave for 3 minutes to soften.
- Drain/ press slab of tofu like I show you here about 10 minutes should do the trick.
- Cut tofu into bite-sized pieces, and slice kabocha thinly. Lay on baking sheet sprayed with cooking spray (and lined with foil if desired).
- Sprinkle a hefty dose of cinnamon on top of tofu and kabocha, and bake for 20 minutes, until the tofu begins to puff up a bit and kabocha is soft or slightly browning.
- While your kabocha and tofu are baking, slice off the stem ends of your Brussels sprouts and remove outer leaves.
- This is the fun part! Place your Brussels sprouts in a high-power blender or food processor. Pulse for several minutes, until Brussels sprouts are shredded into slivers. (If you’re using a blender, it will help to do this in two batches; otherwise you’ll need to take off the blender and shake a few times). **Edited to add: I just found an article telling you how to shred Brussels sprouts without a blender or food processor!**
- Step back and admire your shreds – how cool! (OK … just me? )
- Heat 1 tsp olive oil in a large skillet, and add Brussels sprouts shreds. Saute 7-8 minutes or until just barely starting to brown.
- Chop apple and add to Brussels sprout pan. Top with spices and 1/2 tsp salt, and saute 5-10 more minutes, or until apples and Brussels sprouts are cooked through.
- Stir together Greek yogurt, apple cider vinegar, honey, and mustard. That’s all you need for an easy and delicious sauce. Don’t skip this – the cool, tangy dressing complements the warm hash well!
- When squash and tofu are done, chop up kabocha into bite-sized pieces (you can choose to keep or remove the skin, but some people say the skin causes stomach upset!). Add tofu and kabocha to Brussels sprouts pan and stir to combine.
- Serve Brussels sprout hash with a large dollop of dressing.
If made according to this recipe (for 3 servings), each serving contains 203 calories, 5g fat, 24g carbs, and 15g protein.
So tell me in the comments … do you like Brussels sprouts? What’s your favorite fruit-and-veggie-combo? Any fun plans for the weekend?