Hashed Brus­sels Spourts

From The Union Square Café Cook­book by Danny Meyer and Michael Romano. For a tasty non-vegetarian ver­sion, add crispy bits of chopped bacon or pancetta to fin­ished dish.

1 tbsp sesame seeds
1 lb (500g) large Brus­sels sprouts
Juice of ½ lemon
2 tbsp olive oil
2 cloves gar­lic, chopped
¼ cup dry white wine
Salt and freshly ground black pep­per to taste

Toast sesame seeds in small dry skil­let over medium-high heat, shak­ing often, until golden brown, about 3 to 5 min­utes.
Trim stems from Brus­sels sprouts. Halve each sprout length­wise; cut each half in thin slices. Add to bowl; toss with lemon juice.
Heat oil in large skil­let over medium-high heat. Add Brus­sels sprouts, gar­lic and toasted sesame seeds; stir. Add wine; cook, stir­ring at inter­vals about 3 min­utes or until sprouts are cooked but still a lit­tle crunchy. Reduce heat to low; add salt and pep­per and cook about 1 minute. Trans­fer to warmed serv­ing bowl.
Makes 4 to 6 servings.

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