Brussels Sprout Parmesan Hash

By Tricia Wheeler

Serves 6


1 pound fresh tender Brussels sprouts, cleaned and quartered
1 cup freshly grated Parmesan cheese
3 sprigs of mint, chopped
¼ cup toasted pine nuts
1 teaspoon sugar
3 tablespoons good olive oil
Salt & freshly ground pepper



Heat olive oil in a heavy skillet (cast iron preferred). Add Brussels sprouts and sauté until they have slight color and caramelization, about 5-10 minutes. In a separate pan over medium low heat, toast pine nuts until they start to get light brown, set aside. Pour Brussels sprouts into a serving bowl and toss with Parmesan, mint, pine nuts, sugar and salt and pepper. Taste and adjust seasoning.