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.
- 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
- 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.