#18: Shredded Brussels Sprouts with Lemon Zest

Honestly I have never been a fan of this “super food”, but I was willing to give it another try this year. Both my husband and I were pleasantly surprised by this way of preparing Brussels Sprouts.

I made this to accompany a lunch of falafel and rice, and we didn’t have any leftovers! I left out the poppy seeds because we didn’t have any around, so I’ll have to try that next time. I found the recipe in the Whole Living Magazine.

Shopping Cart:

  • Brussels Sprouts finely shredded
  • Lemon zest and juice from 1 lemon
  • 1 clove of garlic
  • 1/4 c. vegetable stock
  • 1 Tbs. butter
  • 1 Tbs. oil
  • salt & pepper to taste
  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.



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Filed under Dinner Menu: Cena, Uncategorized

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