Sautéed Brussels Sprouts With Poppy Seeds

Sautéed Brussels Sprouts With Poppy Seeds
Mikkel Vang
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preparation
15
minutes
cooking
30
minutes
Serves 8

Ingredients

1 1/2
pounds
Brussels sprouts, trimmed
3
tablespoons
olive oil
1
large shallot, finely chopped
kosher salt and black pepper
2
tablespoons
white wine vinegar
1
tablespoon
poppy seeds

Directions

  1. In a food processor fitted with the slicing disk, slice the Brussels sprouts.
  2. In a large skillet, heat the oil over medium-high heat. Add the shallot and cook, stirring often, until beginning to soften, 2 to 3 minutes.
  3. Add the Brussels sprouts, 1½ teaspoons salt, and ½ teaspoon pepper to the skillet and cook, tossing often, until the Brussels sprouts are tender, 4 to 6 minutes. Remove from heat and stir in the vinegar and poppy seeds.
Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 88
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 379 mg
  • Protein 3 g
  • Carbohydrate 8 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.

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