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Brussels Sprouts with Poppy Seeds and Lemon

This recipe puts a twist on the classic pairing of Brussels sprouts and lemon by adding poppy seeds
Author: Diabetic Foodie
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 4

Ingredients 

Instructions

  • 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.