Hashed Brussels Sprouts

By Molly O'Neill

Updated Oct. 12, 2023

Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(20)
Comments
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Featured in: Accompaniments From A (Acorn Squash) to P (Popovers)

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Ingredients

Yield:6 servings
  • 2pounds brussels sprouts
  • 3tablespoons olive oil
  • 2tablespoons fresh lemon juice
  • 1teaspoon salt
  • ½teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

126 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 5 grams protein; 380 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

  2. Step 2

    Using a sharp knife, slice the brussels sprouts into confetti.

  3. Step 3

    Use 1 tablespoon of the olive oil to grease a 1-quart casserole. Add the sprouts, lemon juice, salt, pepper and remaining olive oil, and toss. Cover and bake for 30 minutes.

Ratings

4 out of 5
20 user ratings
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Comments

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Celia

Oh my good heavens this was delicious! Melissa is spot on. I made the recipe as written and shown in her video. I used homemade beef stock and butter with a combo of baby Bella and régular mushrooms. I found a wild mushroom Chanterelle mix for the crispy top. And we served on buttered egg noodles. This is going into the permanent rotation! Thank you Melissa Clark!

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