New This Month

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.

  • Servings: 8

Source: Whole Living, November 2010


  • 1 lemon
  • 1 pound brussels sprouts, stem ends trimmed, finely sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 garlic clove, minced
  • 2 teaspoons poppy seeds
  • 1/4 cup low-sodium chicken stock


  1. 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.

  2. 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.

Reviews Add a comment