One-Pot Wonders

Union Square Café’s Hashed Brussels Sprouts With Poppy Seeds & Lemon

January  7, 2014
3 Ratings
Photo by James Ransom
  • Serves 4 to 6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Andrea Feucht
    Andrea Feucht
  • Scott Silverman
    Scott Silverman
  • Claude
  • yeast lady
    yeast lady
  • ChristyBean
Genius Recipes

Recipe by: Genius Recipes

21 Reviews

Elizabeth October 4, 2016
Just made this for the fist time. I added leeks I had handy and increased the garlic and lemon a bit to compensate. I have a feeling that this will go into heavy rotation this fall!
Kat February 10, 2016
I broiled them instead of sauteeing (was already doing mushrooms and I was too lazy to get out another pan so I just tossed them next to the mushroom) and that browned them, gave them the crunch that I love with brussels, in less time than roasting halves does. Had them as a salad with some crispy pancetta bits and good asiago flakes. Mmm.
Susan December 4, 2014
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 .
Andrea F. June 13, 2014
4 to 6 servings my butt. :-)
Scott S. April 15, 2014
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.
Michelle April 15, 2014
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 just needs something more. Maybe lemon and mustard seeds are the kick it needs.
Claude March 2, 2014
I made this dish to go with sautéed fish….perfect
yeast L. February 1, 2014
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!
ChristyBean January 20, 2014
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.
Kristen M. January 20, 2014
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.
Jazzcat January 18, 2014
Made this last night (sans the poppy seeds) and LOVED it!
sarah January 17, 2014
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.
pamelalee January 14, 2014
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.
Vivi B. January 14, 2014
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.
jane B. January 13, 2014
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
loubaby January 13, 2014
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!!
Christine T. January 12, 2014
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.
Dasha January 12, 2014
This was pretty good. Not over the top, but very good. A grating of Romano added a nice touch.
walkie74 January 12, 2014
The recipe says you can use mustard seeds. That should help.
J.B. January 12, 2014
What would one substitute in lieu of poppy seeds?
arcane54 January 12, 2014
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.