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I think I was the only kid in the world that loved Brussels sprouts. I loved biting the leaves off the tiny cabbages one by one. Somehow these little green orbs are known as the bane of kids’ dinner plates everywhere, but I guarantee this recipe will change their tune.
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This dish only takes minutes to prepare, especially if you have a food processor to quickly chop the Brussels sprouts. You can even prepare most of the ingredients ahead of time and just cook the dish at the last minute.
Even your little one (or your big child, aka your spouse) who always declares “I don’t like Brussels sprouts,” will come back for seconds and thirds for this scrumptious side dish.
Shredded Brussels Sprouts with Lemon and Poppy Seeds
Ingredients
- 1 pound Brussels sprouts
- 5 oz water chestnuts, drained
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 2 teaspoons poppy seeds
- 1/4 cup low sodium chicken stock
Instructions
- Finely chop the Brussels sprouts and water chestnuts with a knife (or in a food processor) and into small pieces.
- Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you’re ready to cook them.
- Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.
- Pour in the chicken stock and cook 1 more minute.
