Hashed Brussels sprouts
This tangy and light twist on Brussels sprouts is easy and delicious.
This is an easy way to prepare Brussels sprouts. It only takes a few minutes to cook once in the pan, and is delicious enough to tempt reluctant Brussels sprouts eaters.
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
- 1 pound Brussels sprouts
- Zest and juice from 1 lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon mustard seeds (I did a mixture of yellow and black)
- 1 teaspoon light vinegar (white wine, Champagne, or rice wine all work)
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
Directions
- Place the lemon juice in a large bowl.
- Trim the stem end off the sprouts and discard. Halve the sprouts lengthwise, and thinly slice crosswise.
- As you work, transfer the sliced sprouts to the bowl with lemon juice, tossing to combine.
- Heat a large sauté pan over medium-high heat for a minute or two, and then add the olive oil.
- Add the sprouts, garlic, mustard seeds, and the salt and cook, stirring often until sprouts are slightly wilted, about 5 minutes.
- Add the vinegar, a splash of water, and a few grinds of black pepper. Continue to cook for about 1 minute.
- Remove from the heat, add the lemon zest, and serve.
Nutrition information (per serving)
- Calories: 154
- Total fat: 7 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 70 mg
- Total carbohydrate: 10 g
- Dietary fiber: 5 g
- Total sugars: 6 g
- Protein: 5 g