I think I was the only kid in the world that loved brussel sprouts. I loved biting the leaves off the tiny cabbages one by one. Somehow these little green orbs are known as the bane of kids’ dinner plates everywhere, but I guarantee this healthy and delicious recipe will change their tune.
Brussel Sprouts are high in fiber and vitamin C which aid in healthy skin and immune function and those yummy little poppy seeds are a fantastic source of calcium.
This dish only takes minutes to prepare, especially if you have a food processor to quickly chop the brussel sprouts. You can even prepare most of the ingredients ahead of time and just cook the dish at the last minute.
Even your little one (or your big child, aka your spouse) who always declares "I don't like brussel sprouts," will come back for seconds and thirds for this scrumptious side dish.
For more ways to turn Brussels Sprouts haters into lovers, check out these great recipes!
Feed Me Phoebe_ Roasted Brussels Sprout and Gruyere Toasts
Jeanette's Healthy Living_ Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen_ Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885_ Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green_ Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees_ Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me_ Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade_ Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs' Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish_ Thanksgiving's Finest Brussels Sprouts Sides
Dishin & Dishes_ Brussels Sprouts Gratin
Shredded Brussels Sprouts with Lemon and Poppy Seeds (Makes 6 Servings)
- 1 pound brussels sprouts
- 1 Tbsp lemon juice
- 1 Tbsp oil
- 1 Tbsp butter
- 1 Garlic Clove, minced
- 1/2 Tsp Salt
- 1/2 Tsp lemon zest
- 2 Tsp poppy seeds
- 1/4 Cup Chicken Stock
Preparation1. Finely chop the brussel sprouts with a knife (or in a food processor) and into small pieces.
2. Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you\\\\\\'re ready to cook them.
3. Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.
4. Pour in the chicken stock and cook 1 more minute.