Shredded Brussels Sprouts with Lemon & Poppy Seeds: A Light & Healthy Holiday Side Dish and Other Brussels Sprouts I Have Loved.
Posted Nov 16 2010 2:09pm
Besides the fabulous friends I have gotten to know and the improved cooking skills, another big bonus that the world of food blogging has brought me has been the push to try new foods and to retry foods I thought I didn't like. Fennel, winter squash, saffron and parsnips are but a few of the foods or ingredients that have made their way into my kitchen and into my heart. Brussels spouts are another food that I was convinced I didn't like before I started blogging but now enjoy a great deal. My first real Brussels sprouts adventure was with a Tyler Florence recipe and my latest is this healthy side dish of Shredded Brussels Sprouts with Lemon & Poppy Seeds that I ran across in the November Whole Living Magazine.
In this recipe the sprouts are thinly sliced or shredded so that they are lighter in texture and the lemon juice and zest really brighten their flavor. This is a pretty and low calorie side dish perfect for a holiday dinner or an easy weeknight meal.
And in addition to being a low calorie addition to the plate, Brussels sprouts are an excellent source of Vitamins C & K and are a good source of folate, vitamin A, fiber, manganese and potassium, so load up on this dish and enjoy just a small portion of that green bean casserole! ;-)
Shredded Brussels Sprouts with Lemon & Poppy Seeds Catherine McCord. Whole Living Magazine (Nov. 2010) (Serves 6-8)
1 lemon 1 lb Brussels sprouts, stem ends trimmed, finely sliced 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 1 garlic clove, minced 2 teaspoons poppy seeds ¼ cup low-sodium chicken stock
Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding the white pith. Thinly slice zest; set aside. Squeeze 1 tablespoon lemon juice and toss with Brussels sprouts in a medium bowl.
Heat butter and oil in a large sauté pan over medium heat. Sauté 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. Serve.
Notes/Results: Light and tasty, this is a side dish that tastes great and won't weigh you down, making it a perfect addition to a holiday table. Shredding the sprouts makes for a pretty presentation, as do the lemon zest and poppy seeds mixed in. Once the Brussels sprouts are sliced, this recipe goes together in just a few minutes. I cooked these for a healthy cooking demo at Whole Foods last week and quite a few people who said they normally didn't like Brussels sprouts really liked them and took copies of the recipe. This one is a keeper.
I am sending these Brussels sprouts over to Reeni at Cinnamon Spice & Everything Nice for her special edition of Side Dish Showdown: Thanksgiving. If you have a favorite Turkey Day side dish, you can link it to this event here.
And I am linking it to the Tuesday Hearth & Soul Blog Hop hosted by my pal girlichef as well as A Moderate Life, Hunger and Thirst, and Frugality and Crunchiness wthChristy.
Looking for more ways to love your Brussels Sprouts? Here are three delicious recipes featuring sprouts that I also enjoyed:
Similar in flavor to Tyler's recipe but the sprouts are halved and roasted in this Roasted Brussels Sprouts with Pancetta from Chef James Fiala and from the Bryant Family Vineyard Cookbook. Simple and really good.
Finally Brussels sprouts go in soup too, as in this Fall Foliage Lemongrass Soup from Vegetarian Times. The subtle tang of the lemongrass worked well with the veggies in this one, although I would cut the sprouts into smaller pieces next time.