Hashed Brussels Sprouts with Lemon Zest

Try this quick and easy Brussels sprouts recipe as a delicious and healthy side to any lean protein!

Hashed Brussels Sprouts with Lemon Zest

Serves 8-12
Cook time 25 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Appetizer, Side Dish, Starter
Misc Pre-preparable, Serve Hot
From book "The Union Square Cafe Cookbook" and courtesy of client at Boulder Nutrition and Exercise
This is a quick and easy side dish for many occasions. Try experimenting with different seeds (ie cumin, poppy, or mustard) to find your perfect match! Per serving: 1 serving non-starchy vegetables, 1 tsp fat/oil equivalent.


  • 2 tablespoons lemon juice
  • grated zest of one lemon
  • 2-3lb brussels sprouts
  • 2 tablespoons olive oil
  • 1-2 tablespoon Smart Balance or Earth Balance spread
  • 3 cloves garlic, minced
  • 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
  • 1/4 cup dry white wine or vermouth
  • salt and pepper to taste


Step 1
Place lemon juice in a large bowl. Cut bottom of sprouts and discard. Cut sprouts into thin slices using either food processor or sharp knife (halve sprouts lengthwise, thinly slice crosswise). Transfer into bowl with lemon juice. Toss to cover sprouts evenly.
Step 2
Heat oil and butter over high heat in large skillet. Add sprouts, garlic, and seeds. Stirring often until sprouts are wilted but still bright green, about 4 minutes.
Step 3
Add wine and sprinkle with salt and pepper. Cook, stirring for about 1 minute more. Turn off heat, add more pepper and salt to taste, stir in lemon zest, reserving a small amount to sprinkle over top before serving.
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