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Shredded Brussels Sprouts with Lemon and Poppy Seeds

  • Yield: 6 as a side dish 1x


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.


  • 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


  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.