Sautéed Brussels Sprouts With Poppy Seeds
Serves 8|
Hands-On Time:
15m
|
Total Time:
30m
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
- In a food processor fitted with the slicing disk, slice the Brussels sprouts.
- 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.
- 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.
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
The Brussels sprouts can be sliced up to 2 days in advance; refrigerate, covered.
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