Brussel Sprout Hash Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon


5 slices of thick-cut bacon or pancetta, diced
4 sprigs fresh thyme
1 head of cauliflower
2 cups brussel sprouts, quartered
1 large shallot, sliced
3 cloves garlic, pressed
Salt and black pepper
2 Tbsp Canola Oil

Brussel Sprout Hash


Add the diced bacon or pancetta and thyme into a large sauté pan over medium heat for 5 to 7 minutes to render the fat, then discard half the fat from the pan. Add the brussel sprouts and let them cook for 5-7 minutes, then add the cauliflower and cook until caramelized, about 10 minutes. Add the shallots and garlic after 5 minutes, then season with salt and pepper to taste. Continue to cook hash until slightly browned.

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