Hashed Brussels sprouts with poppy seeds & lemon

Who said Brussels sprouts need to be boring? A dash of lemon juice and a splash of wine topped with toasted sesame seeds makes these the ultimate side plate sure to impress. 








  • 1 bag (2939) Edgell Brussels Sprouts
  • Juice of ½ lemon
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and minced
  • 1 tbsp sesame seeds
  • ¼ cup (204520) Barristers Block Poetic Justice Sauvignon Blanc
  • ¼ tsp salt
  • 1⁄8 tsp black pepper, freshly ground
To serve
  • Extra sesame seeds, toasted


1. Slice and cook the sprouts

Slice each Brussels sprout half into thin slices, about 1⁄8 inch thick, and toss with the lemon juice in a large bowl.

Heat the olive oil in a pan over high heat until almost smoking. Stir in the hashed sprouts with the garlic and sesame seeds. Add the white wine and continue stirring for about 1 minute until just cooked.

Reduce the heat to low, season with salt and pepper, and cook for an additional minute. 

2. To serve

Transfer to a warm bowl and serve with some toasted sesame seeds.

As seen in

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