**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.
I served mine with some roasted veggies and a serving of Autumn Harvest Soup … you can’t get much more seasonal (or delicious) than that! (recycled picture from this post)
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?
You are so creative. Could you please share the roasted brussels sprout recipe? What you cooked when we were over for dinner? Thanks.
Oh boy you’re testing my memory, Enoch! Luckily I had the pictures of that night so it is easy to go back and see what it was. The good news is that it is ridiculously easy. All I do is chop the veggies (I often do Brussels sprouts, zucchini, broccoli, asparagus, mushrooms, eggplant, green beans, and lots of other veggies this way), lay them on a baking sheet that’s lined with foil and sprayed with olive oil or cooking spray, give it another spray, and shake on some salt and pepper, seasoned salt, or other spices (sometimes I’ll do basil/ oregano, or paprika, or cayenne, or turmeric/ curry powder … do whatever sounds good!). Then I bake/ roast at 400 degrees for 17 minutes or so (depends on how tightly packed your baking sheet is and how crispy you want them). Enjoy!
PINNING to my baby cabbages board! also blended brussels? brilliant!
Every time I “hear” you say baby cabbages, I smile 🙂
I love brussels sprouts! And squash too! This would be a great side dish for for my Thanksgiving menu 🙂
Hi Jill! I’m not sure how I missed your comment but I hope you do include this on Thanksgiving or sometime soon!
This looks amazing- Never thought the combination involving an apple would work- definitely on my to make list- especially once brussels prices come down (umm.. $12.99 a kilo!)
Favourite fruit and veggie combo- I’m actually an amateur with this- Never really combined the two. Unless pumpkin with apples in oatmeal!
You should definitely try this, Arman, although dang those Brussels are expensive!! I bet you have combined the two more than you think … ever had a salad with fruit or berries on it, for example? And … I’m about to blow your mind … pumpkin is actually a fruit!!! (I know, I was sad when I learned, too, because I thought I had been including a veggie in my breakfast!)
This looks delicious Megan! I figure if my test testers like it then it’s gotta be good! We’re our own worse critics right?
Blog looks great btw! There’s so many changes I want to make to my blog but I get overwhelmed by the idea of it. I have this fear I’m going to enter the wrong thing or start playing with code and before I know it my blog is gone…Teach me your ways!
Hey Davida I am so sorry for the late response (not sure what happened) but wanted to thank you for the very nice compliment! I TOTALLY know what you mean about being scared to play around with things on the blog. I cross my fingers every time I change something :). It is kind of fun to figure something out though, right? Some day (hopefully soon) I’m going to get a blog designer and do a little refresh! And sometime REALLY soon I need to figure out a solid backup option just in case I DID mess something up!
WHAT?! Brussels sprouts and apples?!? You have rocked my world with this salad! I will be making it asap. 🙂
I hope you like it Jillienne! Let me know if the texture is an issue for you and how it turns out!
Ok I was about to leave you a comment talking about the veggie flavor with the apple and what an interesting combination that was, but I just realized that the food I have been calling “brussel sprouts” my whole life are actually “Brussels sprout”??? WHAT??? How did I go this many years and not know the proper name for this veggie?
Haha glad I could teach you something Amy!! The flavors are great together by the way!
Yum!! This looks delicious! It has to go on my recipes to try list for the fall!
I hope you like it Sara!
YES – I really did like it. The flavors are awesome.
Hope others agree. ::))
Thanks for being my taste tester Mom! Sorry your portion was so small!
Ah Megan I LOVEEE this recipe! Thank you 🙂 I am going to have to skip the yogurt (no dairy for me) can’t wait to try this out!
Amy, I wonder if you could try to blend up some of the tofu with honey/ ACV/ mustard, because the flavor of the dressing really adds to it! I recently made a dressing out of tofu and it turned out amazing, so may be worth a shot! Let me know if you try it 🙂
Blend the tofu before cooking btw!