Trim the Brussels sprouts by cutting off the stems and removing any loose outer leaves. Cut each in halflengthwise.
1 pound brussels sprouts
Heat the broth in a saucepan and add the sprouts. Cook until the sprouts are bright green, but still crunchy (about 5 minutes). Drain.
1 cup low-sodium vegetable broth
Heat olive oil in a skillet over medium heat. Add the garlic and cook until it softens (about 2 minutes).
1 tablespoon olive oil, 2 cloves garlic
Add the Brussels sprouts, lemon zest, and poppy seeds. Season with salt and pepper. Cook and stir for another minute or so, until the sprouts have warmed up. Serve immediately.
½ tablespoon grated lemon zest, ½ tablespoon poppy seeds, Kosher salt, Freshly ground black pepper
Notes
Although the Brussels sprouts should be served immediately when done cooking, you can do a great deal of preparation ahead of time.Trim and cook the Brussels sprouts up to a day ahead (Step 1 and step 2) and just heat them in a skillet with the garlic, lemon zest, and poppy seeds before serving.Store leftovers in an airtight container of Ziplock overnight. You can reheat them over high heat to prevent them from getting soft.
Nutrition Info Per Serving
Nutrition Facts
Brussels Sprouts with Poppy Seeds and Lemon
Serving Size
4 g
Amount per Serving
Calories
89
% Daily Value*
Fat
3.9
g
6
%
Saturated Fat
1.1
g
6
%
Trans Fat
0
g
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
2.5
g
Cholesterol
0
mg
0
%
Sodium
308.9
mg
13
%
Potassium
455
mg
13
%
Carbohydrates
11.6
g
4
%
Fiber
4.3
g
17
%
Sugar
2.9
g
3
%
Protein
4.2
g
8
%
Net carbs
7.3
g
* Percent Daily Values are based on a 2000 calorie diet.