Source: Culinary Vegetable Institute
Believe it or not, brussels sprouts are highly seasonal (despite what the restaurants menu down the street suggests). They start to pop up in the fall but really excel around the first frost. The tiny cabbages become sweeter and the heads become more dense. When we hear the words brussels sprouts, we imagine the other ingredients that overlap with them so beautifully. Root Vegetables like carrot, radish, beet and potatoes. Leafy greens like spinach and kale. Fall fruits like apples, pumpkins, and other varieties of ornamental squash and gourds. A distant fire burning. Smoked and preserved ingredients. Living with the seasons makes cooking delicious food more effortless.
- 4 oz Baby Root Veg (carrot, radish, beet, sweet potato)
- 4 oz Fall Squash
- 8 oz Baby Brussels sprouts, split
- 1/2 Medium Onion, sliced
- ½ Apple, sliced
- 1 tsp Kosher Salt + More TT
- TT Black Pepper
- 4 TBSP high smoke point vegetable oil, coconut oil, or Lard
- Preheat the oven to 400F
- Wash and slice all of the root vegetables. Add them in batches to a large oven-safe cast iron skillet with vegetable oil and sear on medium heat, turning occasionally, allowing the flat sides to brown well. While they are searing, peel and slice the onion.
- Remove the stems and seeds of the squash and dice it as well, add to the pan. When the Root vegetables are well browned remove them from the pan and transfer to a container or bowl.
- Place the skillet back on the heat and add the onions and Brussels sprouts. On medium-high heat, sear them, adding a splash of oil if necessary.
- When the Onion softens and sprouts start to brown on the edges add the seared root vegetables.
- Finish with apples.
- Toss or stir all of the ingredients together before grinding in fresh black pepper and salt to taste. Transfer the pan to the oven and cook for a few minutes until vegetables are cooked through. Average of 5-15 minutes.
- Remove the hash from the oven.
- Transfer portions to a plate and serve.