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Shredded Brussels Sprouts with Lemon and Poppy Seeds

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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)

  • Prep Time: 10 mins,
  • Cook Time: 5 mins,
  • Rating:
    Rate this recipe
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...

Ingredients

  • 1 pound brussels sprouts, stem ends trimmed
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 2 teaspoons poppy seeds
  • 1/4 cup chicken stock

Preparation

  1. 1. Finely chop the brussel sprouts with a knife (or in a food processor) and into small pieces.
  2. 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. 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. 4. Pour in the chicken stock and cook 1 more minute.
  5. 5. Serve.
Shredded Brussels Sprouts with Lemon and Poppy Seeds

Nutrition Information

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Comments






  1. Pingback: Brussels Sprouts Gratin | Dishin & Dishes

  2. Pingback: Tangy Brussels Sprout Apple Salad Recipe - Jeanette's Healthy Living

  3. Pingback: Roasted Brussels Sprouts Recipe on Gruyere Toasts | Feed Me Phoebe

  4. HoffiJill3

    March 22, 2013 at 3:57 pm

    Think this is one of my favorite new dishes!

  5. stephanie

    December 5, 2012 at 2:41 pm

    Love these! Even my father, who is a brussel sprout hater, said these were the best brussel sprouts he’s ever had. I made them another time, with bacon :) that was tasty too.

  6. Marya

    November 19, 2012 at 5:39 pm

    The recipe is labeled “dairy-free” but calls for butter – can you suggest a good substitute? Or do you think the recipe would be fine just using more oil in place of butter?

    • catherine

      November 19, 2012 at 6:32 pm

      Using all oil and eliminating the butter would work great! Or you could use a vegan butter!

  7. Havi

    November 13, 2012 at 9:32 am

    Can these be made in advance or do they need to be prepared just before serving?

    • catherine

      November 13, 2012 at 10:53 am

      These can be prepared through step 2 in advance and then cook them just before serving!

  8. Inga

    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!