Go Back
–+ servings
Brussels sprouts

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.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Course Dinner, Side Dish, Vegetables
Cuisine American
Servings 6 people

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!
Keyword Brussels sprouts, vegan, vegetables
Tried this recipe?Let us know how it was!