Thanksgiving Hashed Brussels Sprouts with Lemon


Hashed Brussels Sprouts with Lemon Ingredients: - 1 pound fresh brussel sprouts, trimmed and halved or quartered if large - 2 tablespoons olive oil - ½ medium yellow onion, diced - 3 cloves garlic, minced - Zest of one lemon - Juice of half a lemon - Salt and pepper to taste


red pepper flakes for heat


  1. In a large skillet, heat the olive oil over medium heat. Add in the diced onions and cook until they are softened and translucent, about 5 minutes.
  2. Add in the minced garlic and cook for another minute, being careful not to let it burn.
  3. Increase the heat to high and add in the prepared Brussels sprouts. Cook, stirring occasionally, until they begin to brown slightly and become tender yet still maintain some texture, around 8-10 minutes.
  4. Reduce the heat back down to low and stir in the lemon zest, lemon juice, salt, pepper, and optional red pepper flakes if desired. Taste and adjust seasonings as needed.
  5. Serve immediately as a side dish or part of a larger meal. Enjoy!