Shredded Brussels Sprouts with Lemon and Poppy Seeds

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 healthy and delicious recipe will change their tune. 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.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

1 pound Brussels sprouts

1 tablespoon lemon juice

1 tablespoon unsalted butter

1 tablespoon olive oil

1 garlic clove, minced

Kosher salt

1/2 teaspoon lemon zest

2 teaspoons poppy seeds

1/4 cup low-sodium chicken stock

Directions

  1. Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
  2. Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them. 
  3. Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes. 
  4. Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute. 
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