Union Square Café’s Hashed Brussels Sprouts with Poppy Seeds and Lemon

By • January 7, 2014 19 Comments

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Author Notes: We all need a detox recipe that will give us comfort, not discipline. Hashing combines the best of our favorite brussels sprout techniques -- the loft of a raw shredded salad with the warmth and toasted edges of high-heat roasting or frying. It takes little time or planning to pull off, but gives us a light -- but not too light -- new favorite way to cook brussels sprouts. Recipe from Union Square Café Cookbook (HarperCollins, 1994)Genius Recipes

Serves 4 to 6

  • 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
  1. Cut the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8 inch thick, and toss with the lemon juice in a large bowl.
  2. 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.

More Great Recipes: Vegetables|Side Dishes

Topics: Holiday Entertaining, Hanukkah

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Comments (19) Questions (0)


9 months ago Susan

So interesting the different comments here. I loved it. The simplicity and combination of ingredients were perfect to me. Will totally recommend for my 12 Day Refresh .


about 1 year ago Andrea Feucht

4 to 6 servings my butt. :-)


over 1 year ago Scott Silverman

I enjoyed these but found them a little bland, even though I added twice the garlic and a bit more salt. Would recommend some additional seasoning, as suggested in some of the other comments here.


over 1 year ago Michelle

This recipe was decent. I had no problem finishing what I was served but I wasn't wow-ed enough to add this to my recipe collection. Don't get me wrong, it's definitely not bad tasting-one of my guests commented that this is the first time that they found brussel sprouts enjoyable, but myself and a few others found it bland. I think this recipe makes a good base for an excellent recipe...it just needs something more. Maybe lemon and mustard seeds are the kick it needs.


over 1 year ago Claude

I made this dish to go with sautéed fish….perfect


over 1 year ago yeast lady

I'm still learning to love brussel sprouts so I took the extra precaution of carmelizing the brussel hash in an additional tablespoon or two of butter beyond the olive oil suggested. With mustard seeds, sherry, lemon juice+zest, and generous salt, they came out heavenly!


over 1 year ago ChristyBean

I'm still perplexed at how a Genius Recipe didn't wow me. I gave it 3 tries, with leftovers, even with some freshly-grated Parmesan, and though I love Brussels sprouts, these guys were just blah. I'll stick with roasting the bejeezus out of them.


over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

ChristyBean, I'm sorry this recipe has been underwhelming for you and some others on this thread -- it is a very simple, delicately seasoned recipe, so the salt does need to be adjusted to taste and might not be for everyone. A popular variation from Julia Moskin at the NY Times also adds lemon zest at the very end, which is lovely, and offers the substitution of mustard seeds for the poppy, which takes the flavor a completely different direction.


over 1 year ago Jazzcat

Made this last night (sans the poppy seeds) and LOVED it!


over 1 year ago sarah

my family and i love brussels sprouts, but didn't like this at all -- it reminded me of the soggy brussels sprouts of my youth. i normally roast them in the oven with olive oil, salt and pepper, and might try this again without the lemon, garlic and wine.


over 1 year ago pamelalee

My husband I and enjoyed this dish, and he is not even a brussels sprouts fan. Cooking over high heat to toast the edges makes a big difference.


over 1 year ago Vivi B.

I agree with Jane. After all that work I actually did not like this dish. I chucked it! It sounded great but the flavours just did not marry for me.


over 1 year ago jane bartell

I was very excited about this and rushed out to buy the ingredients, sad to say it sounds better than it is. Won't make it again


over 1 year ago loubaby

We weren't wowed by this either...just ok...there are lots of other delicious brussel sprouts on this site and elsewhere...Crispy Fried Brussels Sprouts with Honey and Sriracha by Merrill is our all time best brussel sprout recipe ever!!


over 1 year ago Christine Thomas

This sounds perfect. I will be cooking this up with hubby as soon as I can. All of the additional comments sound yummy as well. I don't get the detox aspect of this in anyway .. but that's just me.


over 1 year ago Dasha

This was pretty good. Not over the top, but very good. A grating of Romano added a nice touch.


over 1 year ago walkie74

The recipe says you can use mustard seeds. That should help.


over 1 year ago J.B.

What would one substitute in lieu of poppy seeds?


over 1 year ago arcane54

Love hashed sprouts, what a textural transformation! This might take them a *little* out of the detox realm, but I like serving hashed sprouts over pasta with a sprinkling of Pecorino Romano cheese.