Hashed Brussels Sprouts With Lemon Zest

READY IN: 25mins




  • 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.