From the Cook
From the Cook
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Shredded Brussels Sprouts with Lemon and Poppy Seeds
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Instructions
1
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Finely chop the Brussels sprouts and water chestnuts with a knife (or in a food processor) and into small pieces.
2
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Place in a bowl with lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the brussel sprouts and refrigerate for several hours until you’re ready to cook them.
3
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Heat butter and oil in a saute and pan over medium heat. Saute the brussel sprouts for 2 minutes. Add the salt, garlic, zest and poppy seeds and continue to cook an additional 2 minutes.
4
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Pour in the chicken stock and cook 1 more minute.
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Tips & Tricks (5)
- Dry Your Shredded Sprouts 💧After shredding, pat the brussels sprouts dry with paper towels to remove excess moisture, which prevents a soggy texture and allows them to cook evenly while absorbing the lemon dressing better.
- Toast the Poppy Seeds First 🌱Lightly toast the poppy seeds in a dry pan for 1-2 minutes before adding to release their nutty flavor and enhance their calcium bioavailability for better nutrient absorption.
- Zest Before Juicing 🍋Always zest your lemon before cutting and juicing it, as the juice will make the skin too wet to zest effectively—this ensures you capture maximum bright, aromatic citrus oil.
- Emulsify Your Dressing 🧈Whisk the butter with the lemon juice and stock in a warm pan to create a silky emulsion that clings to the shredded sprouts, rather than simply melting butter separately for superior flavor distribution.
- Prep-Ahead Strategy ⏱️Shred and refrigerate brussels sprouts up to 4 hours ahead, but add the dressing just 5-10 minutes before serving to prevent wilting while keeping the dish convenient for last-minute cooking.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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