HASHED BRUSSELS SPROUTS WITH LEMON ZEST (HARPERCOLLINS 1994)
Steps:
- 1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. 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 separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) 2. 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 might brown slightly. 3. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
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Mpho Victoria
v-mpho45@gmail.comI've made this recipe several times now, and it's always a crowd-pleaser. It's a great way to use up leftover Brussels sprouts.
Nyasha Mhere
mheren91@gmail.comThese Brussels sprouts are a great way to get your kids to eat their vegetables. My kids loved the crispy texture and the sweet and tangy flavor.
Ange Fuka
ange_f82@yahoo.comI made a double batch of these Brussels sprouts because I knew they would be a hit. I was right! Everyone loved them.
Lawrence Balele
balele_l67@yahoo.comI'm not a huge fan of lemon zest, so I used orange zest instead. The orange zest gave the Brussels sprouts a bright, citrusy flavor.
Shawna Proctor
sproctor0@hotmail.comI served these Brussels sprouts with a side of roasted chicken, and it was a perfect meal. The chicken and the Brussels sprouts complemented each other perfectly.
V S
s.v79@hotmail.comI roasted the Brussels sprouts instead of sautéing them, and they turned out great. The roasting process gave them a nice caramelized flavor.
Adenike Ifedayo
ifedayo88@hotmail.frI'm a vegetarian, so I omitted the bacon from this recipe. The Brussels sprouts were still delicious, even without the meat.
Mohid Mashfi
mohidmashfi26@yahoo.comI added a little bit of bacon to my Brussels sprouts, and it was amazing! The bacon added a smoky flavor that really took the dish to the next level.
Lineo Ntsitsi
ntsitsi.lineo@yahoo.comI made these Brussels sprouts exactly as the recipe said, and they turned out perfectly. I will definitely be making them again.
sukuryr tamangt
s.t71@hotmail.frI'm not a big fan of Brussels sprouts, but I actually enjoyed these. The lemon zest really helped to balance out the bitterness.
Cryssie Zann
czann@hotmail.comI've tried other hashed Brussels sprouts recipes before, but this one is by far the best. The combination of flavors is perfect.
Aylin Alfaro
alfaro-aylin@aol.comThese Brussels sprouts are a great side dish for any meal. They're healthy, delicious, and easy to make.
Nicholas Burton
burton-nicholas64@gmail.comI made these Brussels sprouts for my family, and they all loved them. Even my kids, who are picky eaters, ate them up.
Makayla Mollett
mollett_makayla@yahoo.comThe lemon zest really gives these Brussels sprouts a unique flavor. I've never had them like this before.
zizi Croes
zizi_croes27@gmail.comI love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these Brussels sprouts without any problems.
Sawon islam Sawon islam
islam-s13@yahoo.comThese hashed Brussels sprouts were a hit at our dinner party! They were perfectly crispy on the outside and tender on the inside, with a subtle hint of lemon zest. I highly recommend this recipe.