Hashed Brussels Sprouts with Lemon

Name: Hashed Brussels Sprouts with Lemon
Ingredients: 1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest; 1 lbs brussels sprouts; 1 Tbsp olive oil; 4 teaspoons butter; 1 garlic clove, minced; 1 Tbsp black mustard seeds or poppy seeds; 2 Tbsp vermouth or dry white wine; Salt and pepper to taste.

Hashed Brussels Sprouts with Lemon was pinched from <a href="http://www.simplyrecipes.com/recipes/hashed_brussels_sprouts_with_lemon/" target="_blank">www.simplyrecipes.com.</a>

"These got a little browned, but they were still crunchy and delicious. When I announced that I wanted to make brussels sprouts, inspired by a recent recipe in the New York Times, my father let out a loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be somewhat unpleasant. However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted this recipe from the NYT to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds.)..."

INGREDIENTS

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1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest

•

1 lbs brussels sprouts

•

1 Tbsp olive oil

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4 teaspoons butter

•

1 garlic clove, minced

•

1 Tbsp black mustard seeds or poppy seeds

•

2 Tbsp vermouth or dry white wine

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Salt and pepper to taste.

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