Hashed Brussels Sprouts with Lemon

These got a little browned, but they were still crunchy and delicious.

When I announced that I wanted to make brussels sprouts, inspired by a recent recipe in the New York Times, my father let out a loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be somewhat unpleasant. However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted this recipe from the NYT to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds.)

Hashed Brussels Sprouts with Lemon Recipe



  • 1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
  • 1 lbs brussels sprouts
  • 1 Tbsp olive oil
  • 4 teaspoons butter
  • 1 garlic clove, minced
  • 1 Tbsp black mustard seeds or poppy seeds
  • 2 Tbsp vermouth or dry white wine
  • Salt and pepper to taste.



1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)

2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.

3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Serves 4.

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Fun flash game for those of you who really don't like Brussels sprouts.

Showing 4 of 17 Comments

  • jason

    Instead of using olive oil and butter I would suggest rendering some bacon – it really works well with sprouts (or anything for that matter!) – next time I make em I’ll try adding the acidity.

  • Barb

    This reminds me of the brussels sprouts recipe I found in one of Bon Appetit’s holiday issues from a couple years ago, minus the garlic and wine. I make it often – absolutely delish! Thanks for posting a variation of it.

  • Kristi

    Wow! Those look amazing – I will definitely try them!! You might also try selling your dad on the idea of tossing halved brussels sprouts in olive oil and garlic and roasting them – they are so delicious, we can barely get them out of the roasting pan before devouring them.

  • Sandee

    I’d love to try this despite having a 7 year old who swears she’s allergic to brussels sprouts! I’m just wondering if this dish can be made with frozen sprouts or fresh only?

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