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Hashed Brussels Sprouts With Lemon Zest

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“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.”

Ingredients Nutrition


  1. Place lemon juice in large bowl.
  2. Cut bottoms off sprouts and discard.
  3. Halve sprouts lengthwise and thinly slice crosswise.
  4. 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.)
  5. As you work, transfer slices into bowl with lemon juice.
  6. 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.).
  7. Heat oil and butter over high heat in skillet large enough to hold all sprouts.
  8. 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.).
  9. Add wine and sprinkle with salt and pepper.
  10. Cook, stirring, 1 minute more.
  11. Turn off heat, add more salt and pepper to taste and stir in lemon zest, reserving a little for top of dish.
  12. Transfer to serving bowl; sprinkle with remaining zest and serve.

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