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!
Hashed Brussels Sprouts with Lemon + Poppy Seeds (Vegan, Gluten Free)
- Large 10-inch saute pan
- Mandoline, or sharp knife
- 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
- 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.