Hashed Brussels Sprouts With Lemon
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons freshly squeezed lemon juice, more to taste
- Grated zest of 1 lemon
- 2 to 3pounds brussels sprouts
- 2tablespoons olive oil
- 2tablespoons butter
- 3garlic cloves, minced
- 2tablespoons black mustard seeds, cumin seeds, or poppy seeds
- ¼cup dry white wine or vermouth
- Salt and pepper to taste
Nutritional analysis per serving (10 servings)
110 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 323 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
- Step 1
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- Step 2
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
- Step 3
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Private Notes
Comments
Black mustard seeds are best when allowed to pop. To do that for this recipe, heat the oil in the pan, add the mustard seeds and wait a few seconds for them to pop. Then add butter and proceed as per recipe.
The process of popping black mustard seeds in hot oil is very common in Indian cooking. Popped mustard seeds have a better feel in the mouth.
I make this every Christmas and have converted staunch anti-Brussels sprouts friends into Brussels sprouts fanatics. It is so well loved, that I am often asked to bring it to dinner parties!
I did slice this by hand for years (Brussels sprouts for 12, sliced by hand! Yikes!). Now I use the food processor. I also do all the prep for this the day before and throw it together at the last minute.
I eat a version of this almost every day for breakfast, topped with two poached eggs.
I add onions, no wine, and vary spices. I often skip the lemon - it overpowers other flavors. If I have some bacon I chop that up and add it as well (and, if I've just made the bacon, use the bacon grease instead of oil). Honestly, brussels sprouts can be made into a hash with almost any ingredients.
I usually make a big batch on Sunday morning, and reheat in a skillet during the week. Quick and easy.
I made the recipe with cumin seeds and added a teaspoon of smoked paprika at the end to give it a little more zip.
No one in our family cared for the bitterness of the brussels sprouts with the sourness of the lemon.
I love Brussel sprouts, and this was a meh for me as well. Yes, I cooked the black mustard seeds first so they popped, but I just didn’t think the lemon did a whole lot for it. That said, I can see this dish being good cold, as-is, in a tasty leftovers sandwich, maybe with some leftover tandoori chicken, chutney, mayo, etc. to lean into the Indian-ish flavour profile. I also have a hard time believing that non-lovers of Brussel sprouts would like this. I like the method, especially for those times when the oven is already busy with another dish at a different temperature, and you need to do a Brussel sprouts dish on the stove top. So I think I will take the idea and play with the flavours.
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