Your heart may have briefly leapt for joy when you saw the word “hashed” thinking of many crispy potatoes you have had for breakfast. These Brussels sprouts are great as a side dish for dinner. You need at least a deep 12” skillet to accommodate all the sprouts.

1 pound Brussels sprouts
2 Tablespoons olive oil
Zest and juice of 1 lemon
4 cloves garlic, minced
2 Tablespoons brown mustard seeds or poppy seeds
¼ cup dry white wine
Salt and freshly ground pepper to taste

Cut the ends off the sprouts, halve them vertically then thinly slice them horizontally. This is hard to describe but you get the idea. This takes a while. Play good music. Toss the sprouts with the lemon juice in a large bowl.

Heat the olive oil until hot in a large skillet. Add the sprouts, garlic, seeds of choice, most of the lemon zest and sauté until some of the sprouts just start to brown. Add the white wine and cook for about another minute. Season to taste with salt and pepper. Serve garnished with remaining lemon zest.

Serves 6

Nutrition Information Per Serving:
Calories: 103
Fat: 6 gm
Saturated Fat: 1 gm
Trans Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 9 gm
Fiber: 3 gm
Protein: 3 gm
Sodium: 116 mg

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