Brussels Sprout Hash With Maple Miso Glaze

Preparation Time: 20 minutes
Recipe & image by Denisse


For the glaze:

  • 3tbsp white miso paste
  • 2tbsp maple syrup
  • 2tbsp lemon juice
  • 1tbsp soy sauce
  • 1tbsp water

For the hash:

  • 3tbsp vegetable oil
  • 3 cups brussels sprouts, halved
  • 2 cups cubed kabocha squash or butternut squash
  • 1 large shallot chopped
  • 1/2tsp salt
  • 1/4tsp black pepper
  • 2tbsp water
  • 1/4 cup pecans
  • 1/4 cup pomegranate seeds
  • 2tbsp chives minced


  • Whisk together glaze ingredients in a small bowl and set aside
  • In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. Add the brussels sprouts and cook for about 5 minutes
  • Add the remaining tablespoon of oil, shallots and squash. Season with salt and pepper and continue cooking for another 5 minutes. Add water to deglaze the pan and help the brussels sprouts and squash finish cooking with steam
  • When the water has evaporated and vegetables are cooked, reduce heat to low and add the miso maple glaze, stirring gently to coat the vegetables. You can also reserve some of the glaze to drizzle on top of the hash before serving
  • Remove from heat and toss in pecans, pomegranates and chives