Brussels sprouts have become a fashionable food that you can find on many high-end restaurant menus and for good reason. It’s not only tasty and low-carb but also a real power food high in vitamin C and vitamin K.
And maybe best of all, these brussels sprouts with poppy seeds and lemon can easily count as an appetizer or finger food so you can nibble on them instead of emptying the breadbasket.
This recipe puts a twist on the classic pairing of Brussels sprouts and lemon by adding poppy seeds. It’s really a great combination – the acidity of the lemon and the nutty, fruity taste of the poppy seeds blends beautifully.
At your next dinner party, try serving up these beauties and see if your guest can guess which ingredients those great underlying flavors come from.
How to make Brussels sprouts with poppy seeds and lemon
Step 1: Trim the Brussels sprouts by cutting off the stems and removing any loose outer leaves. Cut each in half lengthwise.
Step 2: Heat the broth in a saucepan and add the sprouts. Cook until the sprouts are bright green, but still crunchy (about 5 minutes). Drain.
Step 3: Heat olive oil in a skillet over medium heat. Add the garlic and cook until it softens about 2 minutes.
Step 4: 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.
Tips for cooking Brussels sprouts
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.
If you’d like to add a bit of heat to the dish, you can add a dash of cayenne pepper or chili flakes. But be careful to not overdo it as it can easily overpower the flavor of the poppy seeds.
How to store your Brussels sprouts
You can prepare a large batch of Brussels sprouts (Step 1 and Step 2) and freeze them for later use. I’d recommend slightly under-cooking them if you do choose to take this approach so that they stay as crunchy as possible.
Should you end up having leftovers, you can store them in an airtight container of Ziplock overnight. They will most likely be less crunchy once stored, but you can reheat them over high heat to prevent them from getting even softer.
More healthy vegetable recipes
If you’re a fan of Brussels sprouts (old-time fan or newly converted) and you enjoyed these Brussels Sprouts with Poppy Seeds and Lemon, then check out one of our many other Brussels sprouts recipes here on Diabetic Foodie
- Maple Mustard Brussels Sprouts
- Sriracha Brussels Sprouts with Pistachios
- Sweet Potato, Brussels Sprouts and Apple Hash
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Brussels Sprouts with Poppy Seeds and Lemon
- 1 pound brussels sprouts
- 1 Cup vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic (finely minced)
- ½ tablespoon grated lemon zest (zest from 1/2 lemon)
- ½ tablespoon poppy seeds
- Trim the Brussels sprouts by cutting off the stems and removing any loose outer leaves. Cut each in halflengthwise.
- Heat the broth in a saucepan and add the sprouts. Cook until the sprouts are bright green, but still crunchy (about 5 minutes). Drain.
- Heat olive oil in a skillet over medium heat. Add the garlic and cook until it softens about 2minutes.
- 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.