Brussels Sprout Hash
Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
Photograph by Antonis Achilleos
Recipe courtesy of Robert Irvine
Recipe courtesy of Bobby Flay