This is delicious. I've never roasted sprouts before but I will do so in the future. It's not my recipe at all so please follow the link to find it.
Brussels sprouts hash
I reduced the amount - one medium potato and enough sprouts to look right, plus half a smallish onion. I use butter rather than oil. Also, after the water had all disappeared, I bunged it all in an oven dish with a drizzle of olive oil.
As a result it was not vegan, sorry, but I love the flavour butter brings.
One to make again, maybe with other veg too - parsnips, sweet potatoes, for example - and with grated cheese on top.
Go on, take a look. It's very easy and trouble free.
Edited on 4-1-15
Today I made it with onion, sprouts, potato, parsnip, muchroom and chick peas with grated cheese over and it was absolutely gorgeous. As daughter remarked - tasty soup without the liquid!
I prefer to use brussel sprouts to make bubble and squeak as they add a bit more flavour the hash sounds great.
ReplyDeleteIt was scrummy. I made it again today and added parsnip, chestnut mushrooms and chickpeas and it made a most filling lunch with some grated cheese and garlic bread.
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