HASHED BRUSSELS SPROUTS WITH LEMON
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
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
HASHED BRUSSELS SPROUTS
Steps:
- Preheat the oven to 350 degrees.
- Using a sharp knife, slice the brussels sprouts into confetti.
- Use 1 tablespoon of the olive oil to grease a 1-quart casserole. Add the sprouts, lemon juice, salt, pepper and remaining olive oil, and toss. Cover and bake for 30 minutes.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 379 milligrams, Sugar 3 grams
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.
HASHED BRUSSELS SPROUTS WITH FRESH OREGANO
You'll actually like brussel sprouts... I swear. My mom always makes it for Thanksgiving and everyone gets 2nds.
Provided by Juliann
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet over medium-high heat, heat the oil.
- Add the sprouts and garlic and cook until the sprouts begin to brown, about 2 minutes.
- Reduce the heat to medium-low, add the wine and lemon juice, and cook covered until the sprouts are easily pierced with a fork but not soft, about 3 minutes.
- Add the oregano and cook for 30 seconds.
- Remove from the heat and season to taste with salt and pepper.
- Serve hot or warm.
HASHED BRUSSELS SPROUTS WITH POPPY SEEDS
Steps:
- Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
- Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 2 grams
BRUSSELS SPROUTS WITH MISO-LEMON SAUCE
Make and share this Brussels Sprouts With Miso-Lemon Sauce recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the Brussels sprouts by trimming the ends and removing any yellowing outer leaves. If sprouts are on the larger side, halve lengthwise. Set aside.
- In a medium bowl, stir together butter and rosemary until thoroughly combined. Season to taste with pepper. Melt half of the compound butter in a large skillet over medium-high heat. Add the Brussels sprouts to the pan and toss to coat. Reduce heat to medium and cook, about 8 minutes, until crisp-tender and beginning to brown in places.
- Meanwhile, whisk together miso and 1 T. lemon juice in a small bowl. Heat briefly in microwave, about 15 seconds, and whisk until thoroughly combined and mixture reaches a sauce-like consistency, thinning with additional lemon juice or water if necessary. After Brussels sprouts are cooked, add remainder of compound butter to pan and allow to melt into the Brussels sprouts, about 1 minute more. Add miso-lemon sauce to pan and toss to coat.
- Transfer to a serving dish, garnish with lemon zest, and serve.
Nutrition Facts : Calories 191.8, Fat 16.2, SaturatedFat 9.9, Cholesterol 40.7, Sodium 34.1, Carbohydrate 11.1, Fiber 4.1, Sugar 2.7, Protein 4.1
MARINATED BRUSSELS SPROUTS WITH LEMON
Not everyone loves Sprouts, but this family love them. This is a great make ahead recipe, and the longer this recipe is kept refrigerated the better it gets. Cooking time includes refrigeration time.
Provided by Tisme
Categories Lemon
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
- Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
- Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
- Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
- Pour the dressing over the sprouts and toss.
- Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.
HASHED BRUSSELS SPROUTS WITH LEMON ZEST
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
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
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