Hashed Brussels Sprouts with Lemon

Hashed brussels sprouts made with thinly sliced brussels sprouts, tossed in lemon juice, sauteed in butter, and sprinkled with vermouth.

Ingredients

  • 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.

Method

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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.)

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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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Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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?

  5. 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:)).

  6. Nina Zimmermann

    This is a rather unusual way to prepare brussels sprouts – it brings out the nutty flavour and disguises others. I liked it, though! The only problem I had – besides getting black mustard seed – was that of separating the leaves. The sprouts I can buy over here in Hamburg/Germany are so dense that they hardly fall apart, even when cut into thin slices…

    Anyway: thanks, Elise, for another good recipe!

  7. dr bombay

    Made dish today for turkey day. Everyone raved, even the host who warned me he hated Brussels sprouts. Doubled the recipe and had to use an extra T of lemon juice and halved the lemon zest. Also subbed brown mustard seed for black. Thanks much for this idea! Host offered six turkeys – 1 cajun, 1 italian herb, 1 super garlic, 1 garlic & ginger, 1 curry, and one super hot spicy (my favorite).

  8. Terry B

    Brussels sprouts are suddenly turning up everywhere! My friend Laura made the following recipe [from Martha Stewart Living] for her Thanksgiving dinner and received rave reviews.

    Caramelized Brussels Sprouts and Chestnuts
    2 T unsalted butter
    1 T extra virgin olive oil
    2 lbs brussels sprouts, washed, trimmed and cut in bite size pieces
    3/4 lb shelled chestnuts (jarred, vacuum packed or frozen)
    1/2 c cider vinegar
    1/4 c chicken stock (low sodium if store-bought)
    1/4 c sugar

    Saute brussels sprouts in butter and oil over medium heat until golden, 15-17 minutes. Add chestnuts and cook, stirring occasionally, until sprouts are tender and browned in places, 20-25 minutes.

    Raise heat to medium-high. Add vinegar, stock and sugar. Cook stirring occasionally until liquid has reduced to a syrup, 4-5 minutes.

    Serves 8.

  9. Gerri B

    Great recipe. It’s so different and my family loved it. However, I substituted the lemon with a new product I discovered at the market called True Lemon. I’ve been using the stuff for the last few months because it has a longer shelf life then lemons and the taste is as true as the name itself. Thanks.

  10. Lynne

    This is a fantastic recipe and will be a permanent favourite. I used a little avocado oil infused with lime, poppy seeds, garlic granules and the thinly sliced brussels sprouts. It took about 10 minutes from start to finish and I have had them every night this week. Many thanks for the inspiring ideas.

  11. arabella

    Made this last night and it was delicious! Even people who thought they didn’t like brussel sprouts really liked it.

    I used lemon juice from a container as we were out of fresh lemon. I also didn’t have any poppy or mustard seeds, so I skipped those, but I upped the wine and the freshly ground black pepper.

  12. Gwen

    HI there! This recipe looks amazing. I was wondering if you could use the grating attachment on a food processor to shred the sprouts?

    My experience with the food processor is that it is a little too easy to overdo it, but if it works for you, great! ~Elise

  13. Megan

    I love brussel sprouts, but never steamed or boiled! I’ve been roasting mine in the oven for years now and love the results. But when I saw this recipe on your site, I wanted to give it a try. Chopping the sprouts was time-consuming, and I had to sub sherry for the wine as it was all we had in the house, but the result was SO DELICIOUS I will be committing myself to this recipe again! And again and again…

  14. Char H

    I just tried this recipe…. my gosh, I am so full! I did make a few adjustments… I didn’t have vermouth or dry wine, so I used white cooking wine and I didn’t have the seeds so I used fresh cracked pepper. It was a bit tart, so I threw in a pinch of brown sugar. This dish is fast, inexpensive and easy to prepare. Two forks up and a belly rub. I also decided to try the same basic recipe on a chicken breast, using a little less lemon juice and more zest… again, it was amazing. Definitely a palate pleaser! Thank you for this recipe!

  15. Catherine Ellis

    I so love this website. This recipe is one of my personal fav’s. Doesn’t matter if I leave out an ingredient or two it always tastes delish!