SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
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 healthy and delicious recipe will change their tune. 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.
Provided by Catherine McCord
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
- Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them.
- Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes.
- Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute.
SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS
Catherine McCord, the founder of Weelicious, a website with easy, kid-friendly recipes for busy parents, created this side dish. Shredding makes the brussels sprouts beautiful and lacy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.
- Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.
Nutrition Facts : Calories 74 g, Cholesterol 5 g, Fiber 16 g, Protein 3 g, Sodium 21 g
BRUSSELS-SPROUT CHIFFONADE WITH POPPY SEEDS
Steps:
- Cut brussels sprouts into thin (1/8 to 1/4" wide) shreds. Melt butter in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just beginning to wilt, about 5 minutes. Add lemon juice and poppy seeds; toss to blend. Season with salt and pepper.
HASHED BRUSSELS SPROUTS WITH POPPY SEEDS
Steps:
- Cut off the stems from the brussels sprouts and halve each one lengthwise. Slice each half into thin slices, about 1/8-inch thick, and place in a large bowl. Add the lemon juice and toss.
- Heat the olive oil in a saute pan almost to the smoking point. Stir in the sprouts with the lemon juice, the garlic and the poppy seeds. Add the white wine and toss for about 3 minutes. The sprouts should be bright green and barely crunchy. Reduce the heat to low, season with salt and pepper and cook for 1 minute. Serve immediately.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 271 milligrams, Sugar 2 grams
BRUSSELS SPROUTS CHIFFONADE WITH BACON, GARLIC AND SHALLOTS
Chiffonade means shredding green leaves finely - and it's a great, and unusual way, of cooking sprouts. Try it this Christmas!
Provided by English_Rose
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the trimmed Brussel sprouts into fine shreds (the chiffonade!).
- Heat the olive oil and melt the butter into it.
- Add the shallots, garlic and bacon.
- Cook for 3-4 mins until the shallot is softened.
- Add the chiffonade of sprouts and stir for 5-10 mins until cooked through.
CHIFFONADE OF BRUSSELS SPROUTS WITH BACON & HAZELNUTS
I wish I could take credit for this recipe, but I can't - it came from a chef named Diane Morgan, who wrote The Thanksgiving Table. My husband likes Brussels sprouts so I'm always looking for new ways to serve them. This is the best way I've ever tried. Even people who don't like Brussels sprouts like them this way. Try it.
Provided by P48422
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Trim the stem end of the sprouts and remove any yellow or spotted out leaves.
- Shred the sprouts with the coarse shredding attachment of your food processor.
- Set aside until about 10 minutes before service.
- Cook the bacon over medium-high heat until crisp.
- Remove with a slotted spoon to a paper towel to drain.
- Set aside.
- Reserve the bacon fat in the pan.
- Just before serving, reheat the bacon fat in the pan until hot and add the sprouts to the pan.
- Saute until crisp-tender and bright green, about 3-5 minutes.
- Add the bacon, hazelnuts, salt and pepper and toss to combine.
- Taste, adjust seasonings and serve.
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- 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 Brussels sprouts and refrigerate for several hours until you’re ready to cook them.
- Heat butter and oil in a saute pan over medium heat. Saute the Brussels sprouts for 2 minutes. Add the salt, garlic, lemon zest and poppy seeds and continue to cook an additional 2 minutes.
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