With THANKSGIVING around the corner, I want to share one of my favorite (and very easy) fall veggie sides: Hashed Brussels Sprouts with Poppy Seeds and Lemon. Even the most devout Brussels sprouts haters LOVE this recipe. It's adapted from the Union Square Cafe Cookbook. Not only do I love these sprouts but I also love the cookbook. It's my go to cookbook during the holidays. Simple. Elegant. Comfort Food.
(I haven't made these yummy sprouts yet this season --sorry no photos--but wanted to be sure I published it before Thanksgiving -- it's a winner, trust me)
Hashed Brussels Sprouts with Poppy Seeds and Lemon Recipe
Adapted from The Union Square Cafe Cookbook
4 tablespoon lemon juice
1 pound of small-medium Brussels sprouts
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, chopped finely
1 tablespoon poppy seeds
2 tablespoons of dry white wine
1 tablespoon grated lemon zest
Kosher or sea salt and pepper to taste
Juice a lemon and set aside. Discard any discolored leaves and cut off any hard bottoms from the sprouts. Slice Brussels sprouts in 1/8 inch slices or use the slicing blade on your food processor (quick method). Transfer slices into a bowl and add lemon juice and toss the sprouts in the juice. Heat heat oil and butter over high heat in a large enough skillet so the leaves can brown. When the oil is bubbling (be careful not to burn it) and very hot add the garlic, Brussels sprouts, and poppy seeds. Stir often, until the sprouts are wilted and begin to brown -- about 4 or 5 minutes. Add the wine, salt and pepper and continue to stir. Spoon into a serving bowl and stir in lemon zest and add more salt and pepper, if needed. If there is any leftover lemon juice it can be added to taste.