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I think I was the only kid in the world that loved Brussels 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 recipe will change their tune.
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This dish only takes minutes to prepare, especially if you have a food processor to quickly chop the Brussels 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 Brussels sprouts,” will come back for seconds and thirds for this scrumptious side dish.
Shredded Brussels Sprouts with Lemon and Poppy Seeds
Ingredients
- 1 pound Brussels sprouts
- 5 oz water chestnuts, drained
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 2 teaspoons poppy seeds
- 1/4 cup low sodium chicken stock
Instructions
- Finely chop the Brussels sprouts and water chestnuts with a knife (or in a food processor) and into small pieces.
- 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.
- 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.
- Pour in the chicken stock and cook 1 more minute.
It seems very healthy. Thanks for sharing this great recipe.
I’ve seen Brussels sprouts recipes with lemon and poppy seeds but have never tried it. Saving this one to try soon!!
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.
Using all oil and eliminating the butter would work great! Or you could use a vegan butter!
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?
These can be prepared through step 2 in advance and then cook them just before serving!
Can these be made in advance or do they need to be prepared just before serving?
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!