Looking for a new side dish to serve this season? I recommend this Brussels sprouts recipe. Because the Brussels sprouts are shredded and tossed with vinegar, it almost reminded me of a warm coleslaw. I loved the tangy bite of vinegar and slight crunch from the poppy seeds. Despite being incredibly simple in both preparation and number of ingredients, the dish tasted more complex than I anticipated.
It wasn’t until a few years ago that I first even tried Brussels sprouts and now I can’t seem to get enough of them. Shredded, roasted, steamed…I love them all! This veggie tends to get a bad rap but I’m convinced you’ll convert a few haters when they’re prepared like this.
PrintShredded Brussels Sprouts with Poppy Seeds
- Total Time: 15 minutes
- Yield: 6 1x
Description
A unique side dish that combines shredded brussels sprouts and a vinegary dressing
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed
- 3 tbsp olive oil
- 1 large shallot, finely chopped
- kosher salt and black pepper
- 2 tbsp white wine vinegar
- 1 tbsp poppy seeds
Instructions
- Use a food processor and its slicing disk to slice the brussels sprouts (you could probably also do this by hand–it would just take a lot longer!).
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook, frequently stirring, until soft (2-3 minutes).
- Add the Brussels sprouts, 1 1/2 tsp salt, and 1/2 tsp pepper to the skillet. Cook, stirring often, until Brussels sprouts are tender (4-6 minutes). Remove from heat and immediately stir in the vinegar and poppy seeds. Serve warm.
Notes
from Real Simple, November 2011
- Prep Time: 5 mins
- Cook Time: 10 mins
This looks delicious!!