Sauteed Brussels Sprouts with Poppy Seeds

November 16, 2013

I love brussels sprouts and I'm always trying to find new and exciting ways to serve them. This one is easy and delicious and you can start the prep a day or two ahead by slicing the brussels sprouts. I used my food processor with the slicing blade but you could also slice them with a knife. Saute while Thanksgiving dinner is going on the table and you have a simple side! Enjoy!

1 1/2 lb. brussels sprouts, ends trimmed
2 T. extra virgin olive oil
1 large shallot, finely chopped
1 1/2 t. salt
1/2 t. black pepper
2 T. white wine vinegar
1 T. poppy seeds

In a food processor fitted with the slicing disk, slice the brussels sprouts (this can be done a day or two ahead - just store the sliced brussels sprouts in a ziploc bag). In a large skillet, heat the oil...
See the full directions on my site

Nutritions

Calories
49

Sodium
595mg
24% DV

Fat
4g
6% DV

Protein
0.7g
1% DV

Carbs
2g
0% DV

Fiber
1.0g
4% DV