Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)
Know someone who doesn’t like Brussels sprouts? Let’s change their mind.
These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable. They are light, bright, and perfect for summer.
“what else can I use?”
I use a mandolin to shave my Brussels, but a sharp knife or food processor works as well.
The poppy seeds are more for texture and look than anything else, so if you don’t have any don’t let it stop you from making this recipe!
If you make this Brussels sprouts, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)
Inspired by the Union Square Cafe in NYC, these light and bright Brussels sprouts will turn anyone into a fan.
Equipment
- Large 10-inch saute pan
- Mandoline, or sharp knife
Ingredients
- 1 lb Brussels sprouts, cleaned
- 1/2 cup red or white onion, diced
- 2 garlic cloves, minced
- Kosher salt
- 1 lemon, juiced and zested
- 2 tbsp extra virgin olive oil
- 2 tbsp poppy seeds
- 1/2 cup fresh parsley, for serving
Instructions
- Using a mandoline or very sharp knife, slice Brussels sprouts to an 1/8 inch thickness. They will be all different shapes and sizes, don't worry. This isn't about perfection.
- Heat 2 Tbsp olive oil in a large saute pan over medium-low heat.
- Once oil is warm, add diced onion and minced garlic with a pinch of salt.
- Cook, stirring, for 2-3 minutes until softened.
- Add in the sliced Brussels sprouts along with 1/2 tsp of Kosher salt and toss to coat.
- Add in the lemon zest and juice and cook, stirring, for about 3 minutes until just softened.
- Lastly, add in poppy seeds and cook for 30 seconds before removing from the heat.
- Taste for seasoning and add 1/2 tsp salt if desired.
- Top the whole pan with parsley and spoon into a large platter.
- Enjoy!
Tried this recipe?Let us know how it was!
Related Posts
“Cheesy” Vegan Kale Salad with Farro (Vegan)
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump […]
Three Ingredient Cauliflower Soup (Vegan, Gluten-Free)
Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me […]
2 thoughts on “Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)”
Comments are closed.
So good. Thank you! This is my new favorite way to eat brussels. I omitted the oil (just used a spray of EVOO) and used chia seeds because that’s what i had. I love the lemon and garlic and onion combo. Easy peasy healthy.
I’m so thrilled! It’s our favorite too!