Shredded Brussels Sprouts with Lemon and Poppy Seeds (Makes 6 Servings)

Prep Time: 10 mins Cook Time: 5 mins

egg free

nut free

dairy free

gluten free


  • 1 pound brussels sprouts
  • 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


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.