Brussels Sprouts With Lemon and Poppy Seeds

brussels-sprouts 2

Out of curiosity this morning, I wanted to see how a brussels sprout plant look like.  (Daniel just shook his head).  This may seem naïve to some but I don’t have green fingers and doesn’t have a natural inclination towards gardening.  I leave the veggie patch to Daniel and enjoys the results of his labour with him.

I went to my friend Google and found some interesting facts.  There’s two things that I would like to share with you.

  • Unlike most vegetables, Brussels sprouts are high on protein.
  • They have three times the Vit C levels of an orange. Four to six sprouts contain the adult daily requirements for vitamin C.

With this recipe Alexander and Lara went back for seconds.  That was a first for Brussels sprouts.


1 Lemon
500 gr Brussels sprouts, fresh, trimmed and finely sliced
15 ml (1 tblsp) Butter
15 ml (1 tblsp) Olive Oil
Salt and freshly ground black pepper
1 clove Garlic, minced
10 ml (2 teasp) Poppy Seeds
60 ml (¼ c) Chicken Stock



  1. 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.
  2. 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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