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shredded brussels sprouts with lemon and poppy seeds (gf, df, v, Paleo, Whole30)

Shredded Brussels Sprouts with Lemon and Poppy Seeds I One Lovely Life
After that caramelized browned butter butternut squash number I tried from Martha Stewart, I was feeling extra friendly toward vegetables and wanted to try another of her recipes. This time, I went green with brussels sprouts.

Stay with me.

I’m of the opinion that all adults should give brussels sprouts another try if they remember not liking them as children. Often, what they had were overcooked cabbage-y brussels sprouts. They can be so much more!


Shredded Brussels Sprouts with Lemon and Poppy Seeds I One Lovely Life Shredded Brussels Sprouts with Lemon and Poppy Seeds I One Lovely Life
If you don’t think you like brussels sprouts, I recommend you try this recipe first, where they’ve been shredded and caramelized. They’re a great gateway into understanding that brussels sprouts don’t have to taste cabbage-y and be overcooked all the time. They can retain some of their great natural texture and lend themselves to other flavors, much like broccoli does.

This is another great way to prepare them beyond caramelizing. The lemon keeps them bright and fresh and the poppy seeds (which I thought might be a bit unusual) provided a really nice pleasant crunch.

If you’re still looking for a green vegetable for your Thanksgiving table, these won’t take up any of your valuable oven space. They can be shredded ahead of time and kept in a zip-top bag or airtight container in the refrigerator until you’re ready to cook them.

Shredded Brussels Sprouts with Lemon and Poppy Seeds I One Lovely Life

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Shredded Brussels Sprouts with Lemon and Poppy Seeds


  • Yield: 6 as a side dish 1x

Description

For easier preparation, the brussels sprouts can be shredded ahead of time and kept in a zip-top bag or airtight container in the refrigerator until you’re ready to cook them.


Ingredients

Scale
  • 1 lb brussels sprouts, stem ends trimmed and finely sliced
  • 1 Tbsp butter
  • 1 Tbsp olive oil (if vegan, use 2 Tbsp olive oil and omit butter)
  • zest and juice (at least 1-2 tsp) of 1 lemon
  • 2 tsp poppy seeds
  • salt and pepper to taste

Instructions

  1. Heat butter and olive oil in a large saute pan over medium heat. Add brussels sprouts and saute 2 minutes, until bright green and tender. Add zest and 1-2 tsp lemon juice, and cook another 2 minutes.
  2. Sprinkle poppy seeds over cooked sprouts and toss to coat. Taste and add salt, pepper, and additional lemon juice if desired, to taste.

Recipe adapted from Martha Stewart

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