Hashed Brussels Sprouts with Poppy Seeds and Lemon


  • 1 pound large Brussels Sprouts
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • 2 Garlic cloves, peeled and minced
  • 1 tablespoon Poppy Seeds
  • 1/4 cup white wine
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper


Cut the stems from the Brussels Sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8" thick and toss with lemon juice in a large bowl.

Heat the olive oil in a sauté pan over high heat almost to the smoking point. Stir in the hashed Sprouts with the Garlic and Poppy Seeds. Add the white wine and continue stirring for about 3 minutes, until the Sprouts are bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 additional minute. Transfer to a warm bowl and serve. Serves 4 to 6.

Brussels Sprouts