HASHED BRUSSEL SPROUTS WITH LEMON NYT
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ikram Adekeye
ia@gmail.comThis was my first time making hashed Brussels sprouts and I'm so glad I tried it. They were delicious!
Najjemba Lydia
nl50@yahoo.comI would definitely make this dish again. It's a great way to use up leftover Brussels sprouts.
hussein shabakji
shabakji.hussein@hotmail.co.ukThis dish was easy to make and turned out great. I especially liked the crispy edges on the sprouts.
MD Khalid Hassan
h_m@hotmail.comI'm not a big fan of Brussels sprouts, but I thought I'd give this recipe a try. I was pleasantly surprised! The sprouts were roasted to perfection and the lemon and garlic flavors were delicious.
Cuyler McDonald
mcdonald.c@aol.comThis recipe is a keeper! I'll definitely be making it again.
Aubrey Evans
aubreyevans40@aol.comI made this dish for my family and they all loved it. It's a great way to get kids to eat their vegetables.
Suprise Hlungwani
suprise.hlungwani90@hotmail.comThese sprouts were delicious! I loved the combination of the roasted sprouts with the lemon and garlic.
Bibi Almas
b8@hotmail.comI accidentally burned the sprouts, but the flavor was still good. I'll be more careful next time.
Justinraj Kesari
j-k@gmail.comThe sprouts were a bit bland. I think I would add more seasoning next time.
Ouli llah
o_llah@yahoo.comThis was my first time making hashed Brussels sprouts and they turned out great! I followed the recipe exactly and they were perfectly roasted.
Yalan Paul
p86@gmail.comI'm not a big fan of Brussels sprouts, but I actually enjoyed this dish. The lemon and garlic flavors really helped to brighten up the sprouts.
PUBG PKA
pubg_pka65@yahoo.comThis recipe was easy to follow and the sprouts turned out great. I especially liked the crispy edges.
Jenessey Evan
j-e44@hotmail.co.ukThe sprouts were a bit too charred for my taste, but the flavor was still good.
Neil Brown
n-brown90@yahoo.comI made this dish for a dinner party and everyone loved it. The sprouts were roasted to perfection and the lemon-tahini sauce was a great addition. I will definitely be making this again.
Asmamaw Berhnu
b.asmamaw78@gmail.comI followed the recipe exactly and the sprouts turned out perfectly. They were crispy on the outside and tender on the inside. The lemon and garlic flavors were also well-balanced.
Charley Wood
wood_charley95@hotmail.frThese hashed Brussels sprouts were a hit! The lemon added a bright and tangy flavor that perfectly complemented the roasted sprouts. I also loved the addition of the toasted walnuts, which added a nice crunch. Overall, this is a delicious and easy-to