This Brussels sprouts recipe comes from Danny Meyer's beloved Union Square Cafe, a New York City institution. The Brussels sprouts are sliced thinly (about ⅛ inch) before being tossed with lemon juice, then sautéed with olive oil, garlic, poppy seeds and a bit of white wine. It's quick and easy—and a perfect side dish for the holidays.
To learn more, read "Quick vs. Slow: Brussels Sprouts Edition."
Hashed Brussels Sprouts with Poppy Seeds and Lemon
Recipe adapted from Union Square Café Cookbook by Danny Meyer and Michael Romano (Harper Collins, 1994)
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
1 pound Brussels sprouts--trimmed, halved lengthwise and sliced very thin
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons poppy seeds
¼ cup dry white wine
Salt and pepper, to taste
1. In a large mixing bowl, combine the Brussels sprouts with the lemon juice.
2. In a large skillet over medium-high heat, warm the olive oil. When the oil is hot, stir in the Brussels sprouts, garlic and poppy seeds and cook. Add the white wine and continue stirring until the sprouts are bright green and just tender, about 3 to 5 minutes. Remove from heat and season with salt and pepper. Transfer to a platter and serve.