Sautéed Brussels Sprouts With Poppy Seeds

brussels-sprouts
Photo by Mikkel Vang
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 88 calories
    • 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
  • October 2011

Ingredients

  1. Check 1 1/2pounds Brussels sprouts, trimmed
  2. Check 3tablespoons olive oil
  3. Check 1 large shallot, finely chopped
  4. Check kosher salt and black pepper
  5. Check 2tablespoons white wine vinegar
  6. Check 1tablespoon 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.