Hashed Brussels sprouts
This tangy and light twist on Brussels sprouts is easy and delicious.
This easy recipe is one of my favorite ways 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