Friday, December 23, 2016

Sautéed Brussels Sprouts with Poppy Seeds

Last Year's Post: Italian Grilled Seafood Salad
Two Years Ago:  Cheddar Olives

A few years ago a relative made this recipe for Thanksgiving dinner.  I've spent most of my life avoiding Brussels sprouts because I'd only had them whole and steamed, which makes them taste like little cabbages.  Yeck.  But, it was Thanksgiving and I wanted to be polite so I tried them and was surprised to find that I really like them prepared this way.  They're tender but still crisp, and very delicious.  We had them last night with smoked turkey and wild rice and it was excellent.  They make a great side dish for any meat or poultry just like any other green vegetable.

Brussels sprouts are a superfood  - they're a good source of protein, iron and potassium, plus they contain Vitamin C, fiber, and antioxidants.  If you can find a recipe that you like, they're a good addition to a healthy diet.  As my mom would say, "try it - it could be your new favorite thing".  Classic mom line.

Sautéed Brussels Sprouts with Poppy Seeds         
 Serves 6

1 ½ pounds Brussels sprouts, trimmed
3 tablespoons olive oil
1 large shallot, finely chopped
2 tablespoons white wine vinegar
1 tablespoon poppy seeds

In a food processor fitted with a slicing disk, slice the Brussels sprouts (or halve and thinly slice by hand).

In a large skillet, heat the oil over medium heat.  Add the shallot and cook, stirring often, until beginning to soften, 2 minutes.  Add the Brussels sprouts. ½ teaspoon salt and ½ teaspoon pepper to the skillet and cook, tossing often, until the sprouts are tender, 4-6 minutes.  Remove from heat and stir in the vinegar and poppy seeds.  Serve immediately.

To prep ahead: slice the sprouts up to 2 days ahead and refrigerate, covered. 

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