My husband used to think he didn’t like Brussels sprouts.
Over the years, i have come to view proclamations like this as a challenge. there are some things he still holds strong with, such as salt on cookies (i know, the horror) but the vast majority of subjects i’ve been able to convert him on.
these are one of the Brussels sprouts recipes that sold him.
the inspiration for this recipe comes from the iconic Union square cafe in new york city. i love old school new york restaurants, and the classic, delicious food that has been relied on for so many decades by so many.
After loving their Brussels sprouts for so many years, and then moving out of NYC, I started to recreate them in my own home and have never stopped.
A far cry from the roasted, rich Brussels sprouts companions many of us enjoy in the colder months (I’m talking about you, pancetta) these are incredibly light and fluffy and a beautiful component to any grilled meat or fish in the summertime.
“what else can I use?”
I use a mondolin to make a quick job of hashing these sprouts, but a food processor or simply a sharp knife will work as well.
i call for white or red onion as a base for the saute, but anything from shallot, scallion, or even extra garlic is a good substitute if you don’t have any on hand.
let’s be honest, the poppy seeds are mostly for texture and appearance, so they can be left out with little alteration in taste.
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.