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Hashed Brussels Sprouts With Lemon

Julia Moskin
  • 25 minutes
  • Serves 8 to 12

INGREDIENTS

2

lbs Brussels sprouts

3

Garlic cloves

1

Lemon, zest of

2 tbsp

Lemon juice, freshly squeezed

2 tbsp

Mustard seeds, black

1

Salt and pepper

2 tbsp

Olive oil

2 tbsp

Butter

1/4 cup

White wine or vermouth, dry