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Brussels Sprouts with Poppy Seeds and Lemon
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5 from 1 vote

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
Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Appetizer, side, Side Dish, Vegan, Vegetarian
Cuisine: American
Diet: Diabetic
Keyword: brussels sprouts
Servings: 4
Calories: 89kcal
Author: Diabetic Foodie


  • 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.


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.


Serving: 4g | Calories: 89kcal | Carbohydrates: 11.6g | Protein: 4.2g | Fat: 3.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 308.9mg | Potassium: 455mg | Fiber: 4.3g | Sugar: 2.9g | Net carbs: 7.3g