Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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