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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:

Ingredients

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.
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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