Hashed Brussels Sprouts With Lemon Recipe (2024)



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Black mustard seeds are best when allowed to pop. To do that for this recipe, heat the oil in the pan, add the mustard seeds and wait a few seconds for them to pop. Then add butter and proceed as per recipe.

The process of popping black mustard seeds in hot oil is very common in Indian cooking. Popped mustard seeds have a better feel in the mouth.

Donna Harrison

I make this every Christmas and have converted staunch anti-Brussels sprouts friends into Brussels sprouts fanatics. It is so well loved, that I am often asked to bring it to dinner parties!

I did slice this by hand for years (Brussels sprouts for 12, sliced by hand! Yikes!). Now I use the food processor. I also do all the prep for this the day before and throw it together at the last minute.


I eat a version of this almost every day for breakfast, topped with two poached eggs.
I add onions, no wine, and vary spices. I often skip the lemon - it overpowers other flavors. If I have some bacon I chop that up and add it as well (and, if I've just made the bacon, use the bacon grease instead of oil). Honestly, brussels sprouts can be made into a hash with almost any ingredients.

I usually make a big batch on Sunday morning, and reheat in a skillet during the week. Quick and easy.


Just introducing the IDEA of bacon starts us on a slippery slope...


--Slice into thin slivers instead of food processor. Good mixed in rice/fried rice.


If prepping ahead, do you still toss the cut sprouts in lemon juice after slicing, or wait until ready to cook?


Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Black mustard seeds are best when allowed to pop. To do that for this recipe, heat the oil in the pan, add the mustard seeds and wait a few seconds for them to pop. Then add butter and proceed as per recipe.

Mary Lou

I don't know how this could possibly be considered "dull" or "flavourless" unless you missed an ingredient. Try again and be sure to include the zest .... I've already shredded my sprouts and laced with lemon juice. The garlic is an unexpected angle, too. This is always a hit and is in my regular holiday rotation.


I love this recipe and make it a lot but it's hit or miss with guests. I made a huge mistake of preparing it an hour before guests arrived this Thanksgiving and it did not keep well -- it's certainly something you want to make just before serving. If you tried it and didn't like it, keep adding lemon and salt, and make sure you cook it long enough - just like any other cruciferous vegetable. I omit the mustard seeds, cumin seeds, or poppy seeds. Just S&P for me!

David Look

Julia said yes, any kind of mustard seeds will work.


We loved this dish, someone brought us a whole stalk of brussel sprouts from their garden which I used for this. For the vegan version, just use olive oil for the butter part, I did this and it tasted really good. I did add a little more lemon juice at the end, but that is totally up to individual taste.

Alaska Joe

This dish was phenomenal. One addition upon serving that made it perfect - freshly-grated Romano cheese. Even my kids ate it and asked for more!


Leave off the oil and cooking and serve this as a cole slaw-esque dish.


I have brown mustard seeds and yellow mustard seeds, but no black mustard seeds. Which is preferable?


Yum. We like it best with Brussels sprouts, but it also works with cabbage and broccoli.

Pete Amato

Subbed the seeds for za’atar, then just a little dusting of ground cumin. Nice.


I wish I liked brussel sprouts, but I don't, and this recipe did nothing to change my mind.


Meh. I am a Brussels sprouts lover, and in my book this was the worst recipe for sprouts that I've ever tried. I am stunned that so many wrote that this recipe made anti-Brussels sprouts people converts. Once you've converted, try any one of the many roasted sprouts recipes you can find anywhere. Even look up the raw sprouts slaws you can make. They are all better than this. I made it as written, luckily only 1/2 batch, so I've only wasted 1 lb of sprouts.


I made this for Thanksgiving, using cumin seeds. It was tasty, but not a dish for true Brussels Sprouts fanatics. Basically, it's a trick to coax non-sprouts eaters to eat their green veg, since between the slicing and fluffing and the amount of lemon, it pretty well disguises them. I'm going back to roasting and caramelizing.

Lindsey M.

I used cumin seeds and sliced the sprouts using a mandoline, and I thought it was delicious. I might add just a little more lemon juice next time.


I enjoy most vegetable preparations, and I appreciated the low proportion of fat to vegetable in this one but other than that I didn't find it in any way memorable or special. I was happy it made a lot so I had a lot of vegetables to eat over the course of a couple of days, but it wasn't the culinary highlight my week. It certainly involved a buttload of slicing.


Yum. Big hit at dinner party. I did not have white wine, so added a splash of red. I don’t recommend this as lemon and seeds were overshadowed. Next time might add some Dijon as the mustard seeds were subtle. Not sure I got them to “pop” in the hot oil as someone else recommended. Maybe that brings out more flavor.

Edie C

delicious, light and fluffy, will make again for company, used 2 tsp mustard instead of mustard seeds. also added some red onion for color.


Made as written and it was very good. Browned the leftovers in butter and topped with poached eggs (as per the suggestion of one commenter) and it was amazing.


Good not great


Wouldn't the lemon juice cook the sprouts due to the acid during the 3 hours setting in the lemon juice? I'd use a little chicken broth or veggie broth (for vegans/vegetarians) and if making at Thanksgiving, use some of the turkey broth from the baked turkey. I usually have smoked turkey and some smokey broth would bump up the flavor of the sprouts.


Well, I don't think I would put the lemon juice on the sliced sprouts and then refrigerate for 3 hours. Why? Lemon juice is acidic and the acid can cook the sprouts during that 3 hours.

cheri P

Have to admit, I didn't like this, but I think the wine was a mistake. To be honest, I am not a brussel sprouts fan. but I thought it was a good side dish for lamb. I did look pretty!


I've used a little chicken broth instead of wine in other sprout recipes and think it would go nicely with this recipe. If making at Thanksgiving, some of the turkey broth from the baked turkey would be good. I generally have smoked turkey at Thanksgiving and the smokey broth would bump up the flavor of the sprouts. For a vegan/vegetarian dish, a little veggie broth would be nice.


I love brussels sprouts in all forms, but texture-wise, I found this to be a bit bland as is. The next day I had it for lunch with toasted sesame seeds and sliced almonds, avocado, and preserved lemon, and it was just right.

Simple, not flashy. Yum.

Really loved this as a side substituting for rice. Flavorful but not overwhelming.

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Hashed Brussels Sprouts With Lemon Recipe (2024)


Do you need to soak brussel sprouts before cooking? ›

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

How do I know if brussel sprouts have gone bad? ›

Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.

Do you cut the ends off of Brussels sprouts before you cook them? ›

Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together. Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

Why aren't Brussels sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

How long should I soak Brussels sprouts? ›

It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts. Soaking the sprouts in salt water doesn't take long --10 to 30 minutes is plenty long enough to soften up the centers.

How long should you soak brussel sprouts in salt water? ›

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

How long does it take for cooked brussel sprouts to go bad? ›

How long are brussel sprouts good for after the packaged date? Raw on the counter, they will last 3-4 days, raw in the refrigerator, they will last 1-2 weeks. Cooked brussel sprouts will keep 2-3 days in the refrigerator.

What happens if you overcook brussel sprouts? ›

First: It's not just Brussels sprouts; it's all brassicas. Brassicas contain sulphur compounds, which are released when the vegetables are cooked in contact with water. Boiling or steaming lightly is no big deal but overcooking them is what makes that unpleasant sulphur-y smell so intense.

What is the black stuff in brussel sprouts? ›

Fungal and bacterial infections cause black spots on Brussels sprouts. Prevent with spacing, air circulation, and tool sterilization.

How many brussel sprouts per person? ›

Sprouts on the stalk will stay fresher longer than sprouts that have been picked off and sold loose. Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person.

Do you eat brussel sprout stems? ›

Yes, you can eat the stalk. Slice off the Brussels sprouts when they're fork tender, and return the stem to the oven. Let it roast for another 15 minutes. Test for tenderness, and then split the stalk with a sharp knife.

Is it better to roast brussel sprouts cut side up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

Who made brussel sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

Why do brussel sprouts upset your stomach? ›

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

What does soaking brussel sprouts in water do? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

How do you take the bitterness out of Brussels sprouts? ›

The sweetness works with the bitterness, and the sugar helps to caramelize the sprouts and bring out their own sweetness. A bit of brown sugar will also work. Acid can be useful as well. A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts.


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