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Sautéed Brussels Sprouts With Poppy Seeds

Sautéed Brussels Sprouts With Poppy Seeds
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

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

Quick Tip

Brussels Sprouts
The Brussels sprouts can be sliced up to 2 days in advance; refrigerate, covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.