I love brussels sprouts and I'm always trying to find new and exciting ways to serve them. This one is easy and delicious and you can start the prep a day or two ahead by slicing the brussels sprouts. I used my food processor with the slicing blade but you could also slice them with a knife. Saute while Thanksgiving dinner is going on the table and you have a simple side! Enjoy!
Sauteed Brussels Sprouts with Poppy Seeds (adapted from realsimple.com)
1 1/2 lb. brussels sprouts, ends trimmed
2 T. extra virgin olive oil
1 large shallot, finely chopped
1 1/2 t. salt
1/2 t. black pepper
2 T. white wine vinegar
1 T. poppy seeds
In a food processor fitted with the slicing disk, slice the brussels sprouts (this can be done a day or two ahead - just store the sliced brussels sprouts in a ziploc bag). In a large skillet, heat the oil over medium high heat. Add the shallot and cook, stirring often, until it begins to soften, about 2-3 minutes. Add the brussels sprouts, salt and pepper and cooking, tossing often, until the brussels sprouts start to become tender, about 4-6 minutes. Remove from the heat and stir in vinegar and poppy seeds.
6 servings (91 calories each serving (according to my calculator on loseit.com)
*Brussels sprouts are on the left. Broccoli Corn casserole is on the right!
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