Best 9 Hashed Brussels Sprouts With Lemon Zest Recipes

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Hashed Brussels sprouts with lemon zest is a delectable dish that combines the earthy flavor of Brussels sprouts with the bright and tangy taste of lemon zest. This hearty and versatile side dish can be enjoyed as an accompaniment to a variety of main courses, or it can be served as a vegetarian main dish. The key to making the perfect hashed Brussels sprouts with lemon zest is to use fresh, high-quality ingredients and to cook them properly.

Here are our top 9 tried and tested recipes!

HASHED BRUSSELS SPROUTS WITH LEMON



Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories     quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Steps:

  • Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
  • When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
  • Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH LEMON AND GARLIC



Brussels Sprouts with Lemon and Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1 lemon
2 pounds Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt and freshly ground pepper
4 cloves garlic, thinly sliced
1/4 cup roughly chopped fresh chives

Steps:

  • Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
  • Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
  • Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

LEMON-BUTTER BRUSSELS SPROUTS



Lemon-Butter Brussels Sprouts image

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh or frozen Brussels sprouts, thawed
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
4 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 teaspoon grated lemon zest
Minced fresh parsley, optional

Steps:

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

HASHED BRUSSELS SPROUTS WITH LEMON ZEST



Hashed Brussels Sprouts With Lemon Zest image

Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006.

Provided by Kumquat the Cats fr

Categories     Greens

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice, plus
1 lemon, zest of, grated
2 lbs Brussels sprouts
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
2 tablespoons black mustard seeds or 2 tablespoons poppy seeds
1/4 cup dry white wine or 1/4 cup vermouth
salt and pepper, to taste

Steps:

  • Place lemon juice in large bowl.
  • Cut bottoms off sprouts and discard.
  • Halve sprouts lengthwise and thinly slice crosswise.
  • The slices toward the stem end should be thinner, to help pieces cook evenly. (Or you could process in food processor to facilitate, but this might result in uneven cooking.)
  • As you work, transfer slices into bowl with lemon juice.
  • When all sprouts are sliced, toss them in juice and separate leaves. (Recipe can be prepared up to this point and refrigerated, covered, for up to 3 hours.).
  • Heat oil and butter over high heat in skillet large enough to hold all sprouts.
  • When very hot add sprouts, garlic and seeds and cook, stirring often, until sprouts are wilted and lightly cooked, about 4 minutes. Some leaves might brown slightly. (I think we browned a bit more as per picture.).
  • Add wine and sprinkle with salt and pepper.
  • Cook, stirring, 1 minute more.
  • Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
  • Transfer to serving bowl; sprinkle with remaining zest and serve.

Nutrition Facts : Calories 72.3, Fat 3.6, SaturatedFat 1, Cholesterol 3, Sodium 27.9, Carbohydrate 7.9, Fiber 2.7, Sugar 1.9, Protein 3

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY



Lemony Fried Brussels Sprouts Recipe by Tasty image

Here's what you need: extra virgin olive oil, brussel sprout, garlic, lemon zest, full-fat goat milk, goat cheese, dijon mustard, lemon juice, red pepper flakes, fresh basil, grated parmesan cheese, raw almond, flaky sea salt, black pepper

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
¾ lb brussel sprout, trimmed and halved
4 cloves garlic, minced
1 lemon lemon zest
⅔ cup full-fat goat milk
2 oz goat cheese
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 pinch red pepper flakes
¼ cup fresh basil, chopped, plus more for garnish
⅓ cup grated parmesan cheese
⅓ cup raw almond, coarsely chopped
flaky sea salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 400ºF (200˚C).
  • In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
  • Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
  • Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
  • Preheat oven to broil.
  • In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
  • Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
  • Sprinkle with Parmesan cheese and almonds.
  • Broil for 2 to 3 minutes, or until the cheese has melted.
  • Season with salt and pepper, and top with additional basil.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 21 grams, Fat 23 grams, Fiber 7 grams, Protein 14 grams, Sugar 6 grams

HASHED BRUSSELS SPROUTS WITH LEMON



Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories     quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Steps:

  • Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
  • When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
  • Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

FAST LEMONY BRUSSELS SPROUTS



Fast Lemony Brussels Sprouts image

"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons water
2 tablespoons butter, melted
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/4 cup sliced almonds, toasted

Steps:

  • Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.

Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH LEMON & PARMESAN



Brussels Sprouts With Lemon & Parmesan image

Make and share this Brussels Sprouts With Lemon & Parmesan recipe from Food.com.

Provided by Redsie

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

1 lb Brussels sprout
1 lemon, juice of
bit of grated parmesan cheese
salt and pepper

Steps:

  • Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.
  • Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.).
  • Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.).
  • Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.

Nutrition Facts : Calories 21.9, Fat 0.3, SaturatedFat 0.1, Sodium 12, Carbohydrate 4.5, Fiber 1.5, Sugar 1.1, Protein 1.5

HASHED BRUSSEL SPROUTS WITH LEMON NYT



HASHED BRUSSEL SPROUTS WITH LEMON NYT image

Categories     Vegetable     Side     Thanksgiving     Vegetarian

Yield 8-12

Number Of Ingredients 10

INGREDIENTS
2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Steps:

  • PREPARATION Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Tips:

  • To save time, use pre-shredded Brussels sprouts.
  • If you don't have lemon zest, you can use 1/2 teaspoon of lemon juice.
  • To make the dish more flavorful, add a pinch of cayenne pepper or red pepper flakes.
  • If you want a crispy dish, cook the Brussels sprouts in a single layer in the pan.
  • Serve the dish immediately, as the Brussels sprouts will lose their crispness if they sit for too long.

Conclusion:

Hashed Brussels sprouts with lemon zest is a delicious and easy-to-make side dish. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber and vitamins. This dish is perfect for a weeknight meal, and it can also be served as a holiday side dish.

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