Prepare to revolutionize your vegetable game with this mind-blowing Shredded Brussels Sprouts with Lemon and Poppy Seeds recipe! Gone are the days of boring, mushy Brussels sprouts that make you cringe. This dish transforms the humble sprout into a crispy, zesty masterpiece that will have even the pickiest eaters begging for seconds. With a perfect balance of caramelized edges, bright lemon, and nutty poppy seeds, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, shredded
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon poppy seeds
- Salt and pepper to taste
Instructions
- Thoroughly wash the Brussels sprouts under cold running water to remove any dirt or debris.
- Using a sharp knife or a food processor with a slicing attachment, carefully shred the Brussels sprouts into thin, uniform strips. Aim for pieces that are approximately 1/8 to 1/4 inch thick.
- Heat olive oil in a large skillet or sauté pan over medium-high heat. Ensure the pan is large enough to accommodate all the shredded Brussels sprouts without overcrowding.
- Once the oil is shimmering and hot, add the shredded Brussels sprouts to the pan. Spread them evenly across the surface to ensure maximum contact with the heat.
- Cook the Brussels sprouts, stirring occasionally, for 7-10 minutes. Look for edges to become crispy and golden brown, which indicates caramelization and develops a rich, nutty flavor.
- Zest the entire lemon using a microplane or fine grater, capturing the bright, aromatic oils from the skin.
- Squeeze fresh lemon juice over the Brussels sprouts during the last 2 minutes of cooking to add brightness and acidity.
- Sprinkle poppy seeds over the Brussels sprouts, stirring to distribute them evenly throughout the dish.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Remove from heat and transfer to a serving dish, garnishing with additional lemon zest if desired.
- Serve immediately while the Brussels sprouts are still hot and crispy, enjoying the combination of caramelized vegetables, tangy lemon, and nutty poppy seeds.
Tips
- Shredding Technique: For the most uniform and quick-cooking result, use a food processor with a slicing attachment. If using a knife, ensure your cuts are consistent and thin.
- Pan Selection Matters: Choose a large, wide skillet to prevent overcrowding. Overcrowded sprouts will steam instead of caramelize, robbing you of those delicious crispy edges.
- Heat is Key: Use medium-high heat to achieve that perfect golden-brown caramelization. Don't be afraid of some color – that's where the flavor develops!
- Fresh Lemon is Non-Negotiable: Use a fresh lemon for zesting and juicing. The bright, aromatic oils make a massive difference in the final flavor.
- Seasoning Secret: Add salt and pepper gradually and taste as you go. The poppy seeds and lemon already bring complex flavors, so you want to enhance, not overpower.
- Serve Immediately: These Brussels sprouts are best enjoyed piping hot, right after cooking. The crispy texture is at its peak in the first few minutes after cooking.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
