Hashed Brussel Sprouts

Leora_Copeland Recipe, Side Dishes, Vegetarian Atlas Leave a Comment

Hashed Brussel Sprouts: What I've Learned So Far


When I was a kid, I hated Brussel Sprouts (I don't think I was unusual in that regard). I told my mom they tasted like dirt - and no, I wasn't eating dirt, so it was a groundless criticism. As an adult, they're one of my favorite veggies, and while I have lots of recipes for them, this one for Hashed Brussel Sprouts is one of my favorites.

Brussel Sprouts are a cruciferous vegetable, which are considered to be really good for you. The Brassicaceae family of plants (of which cruciferous vegetables are members) includes broccoli, cabbage, cauliflower, kale, radishes, turnips, and more. And, of course, brussel sprouts.

They're a great addition to you diet; they're low in calories and full of nutrients. They've also been linked to health benefits like improving heart health, regulating blood sugar, increasing weight loss, reducing inflammation, promoting estrogen balance, and helping fight cancer.

Hashed Brussel Sprouts ingredients from recipe by Vegetarian Atlas.

The two potential downsides of cruciferous vegetables are 1) they can cause gas. When you eat them, chew slowly and make sure to drink plenty of water. 2) when eaten raw, while you're digesting them, your intestines release goitrogens, which can increase the need for iodine - which could possible create some thyroid issues. That said, research shows it would take a pretty large amount of them to cause any damage, and it would most likely be an issue only for someone with thyroid disease. I pretty much always cook my veggies, so with this recipe, it's all goodness!


The Ingredients and Recipe


You'll Need:

• 1 lb. large Brussels Sprouts

• 1 Tbsp. poppy seeds

• 2 Tbsp. freshly squeezed lemon juice

• ¼ C white wine

• 2 Tbsp. olive oil

• Coarse salt

• 3 cloves garlic, minced

• Freshly ground black pepper

Do This:

1. Cut the stems from the Brussel Sprouts, halve each one lengthwise, remove any blemished leaves and cut out any cores.

2. Slice each half into thin slices, about 1/8-inch thick and toss with lemon juice in a large bowl.

3. In a large frying pan, heat the olive oil over high heat almost to the smoking point.

4. Stir in the hashed sprouts with the garlic and poppy seeds. Add the wine and cook for about 3 to 4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy.

5. Reduce heat to low, season with salt and pepper; cook for 1 additional minute.

6. Remove from heat and transfer to a warm bowl and serve.


Hashed Brussel Sprouts Notes


• If you've got a good, sharp knife and are good at slicking, you can thinly slice by hand if not, I've used pre-shredded Brussel sprouts, and I've used my food processor to slice/shred them - the recipe turns out just fine.

• I've used cooking sherry in place of white wine in a pinch - it will work. You can play with the taste in the recipe and use what you like.

• If you don't have fresh lemon juice, you can use bottled. You can also use regular black pepper (or probably white pepper for a different flavor) if you don't have peppercorns for grinding.

Hashed Brussel Sprouts recipe by Vegetarian Atlas.

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