Sauteed Brussels Sprouts with Poppy Seeds

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!