Hashed Brussels Sprouts with Lemon

When I announced that I wanted to make brussels sprouts, inspired by a 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 rather unpleasant.

Hashed Brussels Sprouts

However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted the recipe 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!)

NYT recipe adapted from The Union Square Cafe Cookbook by Michael Romano and Danny Meyer 

Hashed Brussels Sprouts with Lemon Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 1 pound brussels sprouts, tough or wilted outer leaves peeled off and discarded
  • 1 Tbsp freshly squeezed lemon juice
  • 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
  • 1 Tbsp lemon zest
  • Salt and pepper to taste.


1 Place lemon juice in a large bowl. Cut the bottoms off of the brussels sprouts, and discard. Cut the sprouts in half lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts.

hashed-brussels-sprouts-method-1 hashed-brussels-sprouts-method-2

As you work, transfer the slices into a bowl with lemon juice. When all of the sprouts are sliced, toss them in the lemon juice and separate the leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)


2 Heat the oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add the brussels sprouts, garlic and mustard or poppy 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.

hashed-brussels-sprouts-method-4 hashed-brussels-sprouts-method-5

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


Serve immediately.

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Hashed Brussels Sprouts

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Showing 4 of 16 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.

  • Joni

    We tried these for dinner tonight. They were cooked properly, but had very little brussel sprout taste. DH remarked that that was good:) I think if I make them again, I’ll not use so much lemon. Thanks for the inspiration. I’ve been enjoying your posts and we love the Chipotle meatball recipe (although I’ve added chipotle to both the meat and the sauce because it didn’t have enough chipotle flavor for us otherwise:)).

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