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.

Shredded Brussel Sprouts with Lemon & Poppy Seeds (Makes 6 Servings)

1 Lb. Brussel Sprouts, stem ends trimmed
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

1. 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.
5. Serve.

 Print This Recipe     Email This Recipe

This entry was posted on Tuesday, November 18th, 2008 at 1:23 am and is filed under All Recipes, Big Kids Recipes, Egg Free, Side Dishes, Toddler Bites, Vegetables, gluten free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Shredded Brussel Sprouts with Lemon and Poppy Seeds”

1. Inga says:

   March 16, 2011 at 4:01 pm

   I just made this recipe – super yummy! just in time for St Patrick’s day I did not have poppy seeds, skipped salt, added lots of parmesan cheese and little bit of maple syrup – it turned out soo good, I don’t know if there is going to be anything left for tomorrow when the real Green day is My almost 20 months old Loved it but 4 year old replied that she does not like Brussel sprouts even w/o trying, her loss, it’s too yummy to share anyways I never thought I would say that about brussel sprouts, Thank you so much!!! another great dinner recipe from your site!

   Reply