Rating: 3.5 stars
41 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 3
  • 41 Ratings
Dawn Perry

Gallery

Credit: Mikkel Vang

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor fitted with the slicing disk, slice the Brussels sprouts.

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  • 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.

Nutrition Facts

88 calories; fat 6g; saturated fat 1g; sodium 379mg; protein 3g; carbohydrates 8g; sugars 2g; fiber 3g; iron 1mg; calcium 49mg.
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