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.
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Shredded 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 (680 g) Brussels sprouts, trimmed
- 3 tbsp (45 ml) 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
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
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Frequently Asked Questions
How do I shred the Brussels sprouts — do I need a food processor?
The recipe calls for using a food processor with its slicing disk, which is the fastest way to shred 1 1/2 lbs of Brussels sprouts. The author notes you could do it by hand with a knife, but it would take considerably longer. 
Why is the vinegar added off the heat instead of during cooking?
After cooking the shredded Brussels sprouts with the shallot for 4-6 minutes until tender, the skillet is removed from the heat and the 2 tbsp white wine vinegar and 1 tbsp poppy seeds are stirred in immediately. Adding vinegar off the heat preserves its tangy bite rather than cooking it off, and the poppy seeds stay distinct rather than toasting further.
This looks delicious!!