If you're looking for a unique and flavorful side dish that will impress your family and friends, look no further than these hashed Brussels sprouts with poppy seeds. Made with fresh Brussels sprouts, crispy bacon, sweet apples, and a tangy poppy seed dressing, this dish is a delightful combination of flavors and textures that is sure to become a new favorite.
For those with dietary restrictions, we also offer a fantastic keto-friendly version of this recipe that uses almond flour instead of breadcrumbs, making it a great option for those following a low-carb diet. And if you're short on time, our air fryer hashed Brussels sprouts recipe is the perfect solution, providing a quick and easy way to enjoy this delicious dish without sacrificing flavor.
No matter which recipe you choose, these hashed Brussels sprouts are sure to be a hit at your next gathering. So gather your ingredients and get ready to experience a side dish that is as delicious as it is beautiful.
HASHED BRUSSELS SPROUTS WITH POPPY SEEDS AND LEMON RECIPE:
Steps:
- Wash the sprouts under running water. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. Cut out any large cores. Slice each half into thin slices (about 1/8-inch thick) and toss with lemon juice in a large bowl.
- In a large frying pan, heat the olive oil over high heat almost to the smoking point. Stir in the hashed sprouts with the minced garlic and poppy seeds.
- Add the white wine and cook for about 3 to 4 minutes, stirring constantly, until the sprouts are bright green and lightly softened but still barely crunchy.
- Reduce the heat to low, season with salt and pepper; cook for 1 additional minute.
- Remove from heat and transfer to a warm bowl and serve.
- Makes 4 to 6 servings.
- 4 servings (per serving) = 12 carb grams, 8.3 fat grams, 136 calories6 servings (per Serving) = 8 carb grams, 5.6 fat grams, 91 calories
SHAVED BRUSSELS SPROUTS SALAD WITH POPPY SEED DRESSING
Steps:
- For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
- For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.
BRUSSELS SPROUT HASH
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Thaw 1 cup frozen pearl onions and cook in a skillet with butter and honey until golden and glazed. Add 1 1/2 pounds thinly sliced brussels sprouts, season with salt and pepper and cook until crisp-tender. Finish with a splash of chicken broth or white wine and a drizzle of honey.
- Per Serving: Calories: 147; Total Fat: 3.5 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 27 grams; Sugar: 10 grams; Fiber: 6.5 grams; Cholesterol: 8 milligrams; Sodium: 177 milligrams
HASHED BRUSSELS SPROUTS WITH LEMON
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
Provided by Julia Moskin
Categories quick, side dish
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
- Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams
SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
- Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
Nutrition Facts : Calories 74 g, Cholesterol 5 g, Fiber 16 g, Protein 3 g, Sodium 21 g
HASHED BRUSSELS SPROUTS WITH POPPY SEEDS
Steps:
- Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
- Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 2 grams
Tips:
- Choose small Brussels sprouts: The smaller the Brussels sprouts, the sweeter and more tender they will be.
- Trim and halve the Brussels sprouts: Make sure to trim off the tough outer leaves and halve the Brussels sprouts so that they cook evenly.
- Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the Brussels sprouts from sticking.
- Don't overcrowd the skillet: Cook the Brussels sprouts in batches if necessary to avoid overcrowding the skillet.
- Season the Brussels sprouts well: Salt, pepper, and garlic powder are all great seasonings for Brussels sprouts.
- Add some sweetness: A little bit of brown sugar or maple syrup can help to balance out the bitterness of the Brussels sprouts.
- Add some crunch: Toasted nuts or seeds can add a nice crunch to the Brussels sprouts.
Conclusion:
Hashed Brussels sprouts with poppy seeds is a delicious and easy side dish that can be enjoyed by people of all ages. The Brussels sprouts are tender and flavorful, and the poppy seeds add a nice crunch and nutty flavor. This dish is perfect for a weeknight meal or a special occasion.
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