Meatless Monday Brussels Sprout Hash

The best recipe for Brussels Sprout Hash

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Have you heard of Meatless Monday?  It was started in 2003 by Johns Hopkins Bloomberg School of Public Health.  It is a movement aimed to get people to reduce their consumption of saturated fat by eating less animal products, which will benefit our health and the health of our environment. Many have promoted it such as Paul McCartney and Martha Stewart.  Taking the pledge to eat only vegetarian meals on Monday is a great way to increase your vegetable intake and reduce your risk of disease.

This dish can be served on with a fried egg or on top of quinoa for a vegan option.  Try it out for your meatless Monday meal!

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Brussels Sprout Hash

The best recipe for Brussels Sprout Hash

Course Breakfast, Main Meal

Cuisine American, Gluten Free, Vegan

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 2

Calories 164kcal

Cost $

Ingredients

• 3 cups Brussels sprouts cleaned, trimmed and thinly sliced
• 1 carrot shredded
• 1 cup of mushrooms chopped
• 1 shallot minced
• 4 cloves garlic minced
• extra virgin olive oil
• juice of 1/2 lemon
• sea salt and pepper

How many Ounces Are in a Cup?

How many Grams are in a Cup?

Instructions

• In a large skillet, heat a few gluggs of olive oil over medium-high heat.
• Add shallot and garlic, saute until translucent.
• Add Brussels sprouts, carrots and mushrooms. Saute until lightly browned, stirring occasionally.
• Season with lemon juice, sea salt and pepper. (I heavily seasoned with cracked black pepper.)
• Serve warm with a fried egg or over quinoa, enjoy 🙂

Nutrition

Calories: 164kcal | Carbohydrates: 25g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1008mg | Potassium: 836mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6092IU | Vitamin C: 117mg | Calcium: 86mg | Iron: 3mg

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Cristina C. RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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