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I never thought I’d be the kind of person who craved Brussels sprouts (I’m sure you’re thinking similarly). But one summer in New York, I sat cozied up in the corner of Union Square Cafe, windows open to the street, and had a version of this dish that changed everything I thought I knew about them. Thinly shaved, kissed with lemon, and just the right amount of bite – it was fresh and bright and completely unexpected.
Ever since, I’ve been chasing that same magic in my own kitchen. This version is my go-to when I want something light but flavorful, fast but elevated. It’s a little fancy without trying too hard, the kind of dish that makes people ask for the recipe before they’ve finished their plate. And best of all? It comes together in under 20 minutes and holds up beautifully as leftovers.
😍 Why You’ll Love My Hashed Brussels Sprouts
This recipe might just make a Brussels sprouts believer out of anyone. It’s light, zippy, and just the right amount of unexpected thanks to the poppy seeds. Inspired by the iconic Union Square Cafe in NYC, this take on Brussels is fresh, vibrant, and perfect for warm-weather meals. It comes together quickly, is naturally vegan and gluten-free, and makes an easy side for everything from grilled mains to grain bowls.
🗒️ Ingredients
Brussels sprouts – Thinly shaved to cook quickly and create that signature hash texture. They soak up all the flavor while staying just tender enough.
Red or white onion – Adds a sweet aromatic base that pairs beautifully with the lemon and garlic.
Garlic – Just a couple cloves give the dish a rich, savory depth.
Lemon zest + juice – Brightens everything up and brings balance to the earthy sprouts.
Poppy seeds – They’re here for crunch and a pop of visual interest. Don’t stress if you don’t have them!
Olive oil + salt – The classic duo that brings it all together.
Fresh parsley – The final flourish that makes this dish feel fresh and herbaceous.
👩🍳 How to Make My Hashed Brussels Sprouts
🪒 Start by shaving your Brussels sprouts as thin as you can – this is where a mandoline really shines. If you don’t have one, a sharp knife or food processor does the job just fine.
🧅 Sauté diced onion and garlic in olive oil until soft and fragrant, then toss in your shredded Brussels with a good pinch of salt.
🍋 Add your lemon zest and juice, and cook just until the sprouts are softened but still vibrant.
🥄 Finish with the poppy seeds and toss everything together before turning off the heat.
🌿 Top with plenty of parsley and serve warm, room temp, or even chilled – it’s that versatile.
🥳 Enjoy!
🎩 Tips and Tricks
- Use a mandoline for ultra-thin Brussels that cook evenly and soak up flavor.
- Don’t walk away while the onion and garlic cook – they go from fragrant to burnt quickly.
- Want to make this ahead? Just wait to add the parsley until right before serving for the freshest flavor.
🤲 Substitutions
- Poppy seeds: Leave them out or sub with sesame seeds for a similar vibe.
- Onion: Use shallots for a milder, sweeter flavor.
- Fresh Herbs: Try a pinch of dried oregano or thyme in the pan instead.
📓 Best served with
- Grilled salmon or tofu
- A creamy hummus bowl
- Roasted sweet potatoes
- Quinoa, farro, or couscous
👝 How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently on the stove, but they’re honestly just as delicious cold or at room temp—perfect for lunchbox situations or quick dinners.
🧠 Common Questions
Fresh is best here, since we’re shaving them raw and quickly sautéing. Frozen won’t give you the same texture.
Not at all! A sharp knife or food processor slicing blade works great.
Yes! Shave the Brussels and dice your aromatics ahead. Store them separately and cook just before serving.
It’s great cold. Let it shine as part of a picnic spread or packed lunch.
Add some cooked lentils or chickpeas, or serve it over your favorite grain.
Hashed Brussels Sprouts with Lemon and Poppy Seeds
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added cannellini beans to this to make it a bit for hearty. Super yum
Sounds like the perfect addition Larissa!
Kat.
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!