January 25, 2011

Brussels Sprouts

You can call me an odd child if you want, but even as far back as I can remember I've loved spinach, broccoli, Brussels sprouts, cabbage, sauerkraut, onions, carrots....   even at 7 years old I was picking the chocolate chips out of my cookies during school lunches and trading my chocolate cake for someone's spinach.

This weekend I made a trip to Costco and came home with a huge bag of Brussels sprouts.  When I saw the sprouts in the cold room of the produce department I immediately thought of my favorite recipe for them and my mouth could almost taste the caramelized vegetable and garlic... 

Since I have a large bag of them I quickly glanced over my file of 'untried' recipes and spied this one; 

This one is from a whole foods healthy living magazine I pick up sometimes - it uses little butter and oil, some lemon and surprise; poppy seeds.  I thought it would be worth posting and after I make 2 batches of my favorite caramelized Brussels sprouts recipe (linked above in this post)  I may give this one a go!

Brussels Sprouts

1 lemon
1 lb. brussels sprouts, stems trimmed, finely sliced
1 T butter
1 T extra-virgin olive oil
 salt and freshly ground black pepper
1 garlic clove, minced
2 teaspoons poppy seeds
1/4 cup chicken stock

Using a vegetable peeler, peel 3 long strips of lemon zest, avoiding white pith. Thinly slice zest; set aside. Squeeze 1 Tbsp. lemon juice and toss with brussels sprouts in a medium bowl.

Heat butter and oil in a large saute pan over medium heat. Saute sprouts for 2 minutes, until bright green and tender. Add salt, pepper, garlic, zest, and poppy seeds and cook an additional 2 minutes. Pour in stock and cook 1 minute more.

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