Name: Caramelised Brussels Sprout Hash with Leeks and Pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Pancetta (or thickly sliced bacon); Olive oil; Leeks; Garlic; Apple cider vinegar; Maple syrup; Thyme; Bay leaf; Brussels sprouts; Kale; Chicken stock (or vegetable stock); Salt

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The aroma of caramelized Brussels sprouts wafting through the kitchen is enough to make anyone stop in their tracks. Picture this: golden-brown edges glistening with a hint of savory pancetta, aromatic leeks transitioning from crisp to tender, and a splash of vibrant green kale. When you take a bite, it’s not just the crunch of the sprouts but the tantalizing blend of sweetness from the maple syrup and the tang of apple cider vinegar that dances on your palate. This isn’t just a dish; it’s a celebration of flavors, perfect for crisp fall evenings or cozy holiday gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Caramelised Brussels Sprout Hash with Leeks and Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Caramelised Brussels Sprout Hash with Leeks and Pancetta

Caramelised Brussels Sprout Hash with Leeks and Pancetta

I still remember the first time I had Brussels sprouts prepared this way. A simple dinner at my grandmother’s house turned into a culinary revelation as I piled my plate high, completely smitten. Now, I can’t help but recreate that moment every time I make my Caramelised Brussels Sprout Hash with Leeks and Pancetta. It’s heartwarming to imagine sharing it with family and friends, where laughter and the clinking of forks fill the air. So grab your skillet, and let’s dive into this goodness!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 40 minutes – perfect for a weeknight meal!
Irresistible Flavor: The contrast between savory pancetta and sweet caramelized leeks creates a flavor explosion.
Eye-Catching Appeal: The vibrant colors of green kale and golden sprouts make this dish a feast for the eyes.
Flexible Serving: Excellent for brunch or as a side dish at dinner—your guests will love it anytime!
Diet-Friendly Options: Easily adaptable for vegetarian diets by swapping pancetta for mushrooms or smoky tempeh.

Ingredients You’ll Need

Pancetta (or thickly sliced bacon): The salty kick from the pancetta adds depth to the dish. If you prefer a healthier option, turkey bacon or diced mushrooms work well as substitutes.
Olive oil: A healthy fat that helps cook the vegetables and enhances flavors. You can use avocado oil for a lighter option.
Leeks: These add a sweet, mild onion flavor. Ensure you clean them well since dirt can hide between the layers.
Garlic: Fresh garlic provide a fragrant touch. If in a pinch, garlic powder will suffice, but fresh is always best!
Apple cider vinegar: This adds a tangy brightness that balances the dish. White wine vinegar could be swapped if necessary.
Maple syrup: A touch of sweetness that elevates the caramelization of the leeks. If you prefer, honey or agave syrup are tasty alternatives.
Thyme: Fresh thyme brings an earthy note. Dried thyme can be used, but adjust the quantity since it’s more concentrated.
Bay leaf: This adds a subtle depth to the braise. Don’t forget to remove it before serving!
Brussels sprouts: Fresh and firm sprouts are best. Give them a good trim and slice them thinly for optimal cooking.
Kale: Adds a vibrant green color and is packed with nutrients. Feel free to use spinach as a substitute for a softer texture.
Chicken stock (or vegetable stock): A flavorful base for simmering the veggies. Homemade stock is fantastic, but store-bought works too.
Salt: Enhances the flavors; adjust this to your taste preference.

How to Make Caramelised Brussels Sprout Hash with Leeks and Pancetta

Prepare Ingredients: Start by prepping all your ingredients to ensure a smooth cooking process. Trim the stalks off the Brussels sprouts and remove any damaged outer leaves. Slice them thinly, along with the leeks and kale. A food processor can speed up this process—just watch your fingers!

Cook the Pancetta: Heat a large frying pan with a lid over medium heat. Add the diced pancetta and cook it until the fat has rendered, becoming golden and crispy. This should take about 5-7 minutes. The delicious aroma will start to fill your kitchen, setting the stage for a delightful meal.

Carmelise the Leeks: Next, toss in the sliced leeks and reduce the heat to low. Allow them to caramelize slowly, stirring occasionally—about 10 minutes is perfect. If the pan gets too dry, drizzle in a bit of olive oil. Just as they begin to soften and turn golden, add minced garlic, stirring for about 30 seconds until fragrant.

Combine and Glaze: Stir in the apple cider vinegar and maple syrup, letting the mixture bubble and darken as the leeks caramelize further. Keep an eye on this step—caramel can quickly go from beautifully golden to burnt if left unattended!

Add Stocks and Greens: Now it’s time to bring everything together. Pour in the chicken stock, and add the Brussels sprouts and kale, along with thyme leaves and the bay leaf. Gently stir to combine everything, and season with a pinch of salt.

Cover and Cook: Place the lid on the pan. Cook over medium heat for about 10 minutes. Halfway through, stir everything thoroughly to prevent burning and ensure even cooking. Taste along the way; you may want to add a splash of water if the veggies aren’t tender.

Season and Serve: Finally, when the Brussels sprouts are tender and the kale is vibrant, remove the lid and check for doneness. Adjust the seasoning with salt if necessary before dishing up. This colorful creation is best enjoyed hot!

Storing & Reheating

To store your Caramelised Brussels Sprout Hash, let it cool completely before transferring it to an airtight container. At room temperature, it can sit for about 2 hours. For longer storage, refrigerate for up to 4 days. If you want to keep it longer, freeze portions in airtight bags for up to 3 months. When ready to enjoy, reheating on the stovetop over low heat is best, adding a splash of broth to refresh the flavors. Just keep in mind, the texture of the kale may soften a bit after freezing.

Chef’s Helpful Tips

Don’t overcrowd the pan; this can hinder proper caramelization. If needed, work in batches.
Make sure your ingredients are well-prepped to streamline steps.
If you want a crunchier texture, consider adding the kale at the last minute instead of cooking it through.
For added depth, sprinkle with nutritional yeast or Parmesan cheese before serving.
Feel free to amp up the flavors with red pepper flakes if you enjoy a bit of heat.

The beauty of this dish is not just in its deliciousness but also in its adaptability. Experiment with different vegetables or herbs; maybe try adding some roasted chestnuts for extra texture! Whatever version you try, I’m sure it will warm up your kitchen and fill your home with delightful aromas. Enjoy every bite of your Caramelised Brussels Sprout Hash with Leeks and Pancetta.

Recipe FAQs

Can I make this recipe vegetarian?

Absolutely! To make a vegetarian version of Caramelised Brussels Sprout Hash with Leeks and Pancetta, simply substitute the pancetta with diced mushrooms or smoky tempeh for that savory depth. The rest of the ingredients remain the same, preserving the dish’s deliciousness while keeping it meat-free.

What can I serve with this dish?

This scrumptious hash is versatile! It can stand alone as a hearty main, or be served as a delightful side for roasted chicken or grilled fish. Plus, it pairs beautifully with a fried or poached egg on top for a satisfying brunch option.

Can I prepare this ahead of time?

Yes, you can prep the Brussels sprouts, leeks, and kale ahead of time to save on cooking effort! Just keep them stored separately in the fridge. You can even cook the hash a day in advance, and then gently reheat it when you’re ready to serve.

Can I freeze leftovers?

Yes, you can freeze leftovers for up to 3 months. Make sure to cool completely before storing in airtight containers or bags. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of stock to restore moisture.