Need just one more dish to round out your Thanksgiving meal next Thursday? I recommend this Brussels sprouts recipe. Because the Brussels sprouts are shredded and tossed with vinegar, it almost reminded me of a warm coleslaw. I loved the tangy bite of vinegar and slight crunch from the poppy seeds. Despite being incredibly simple in both preparation and number of ingredients, the dish tasted more complex than I anticipated.

It wasn't until a few years ago that I first even tried Brussels sprouts and now I can't seem to get enough of them. Shredded, roasted, steamed...I love them all! This veggie tends to get a bad rap but I'm convinced you'll convert a few haters when they're prepared like this!

One Year Ago: Bananas Foster
Two Years Ago: Chocolate Crinkle Cookies


Sauteed Brussels Sprouts with Poppy Seeds
from Real Simple, November 2011


Ingredients:
-1 1/2 lbs Brussels sprouts, trimmed
-3 tbsp olive oil
-1 large shallot, finely chopped
-kosher salt and black pepper
-2 tbsp white wine vinegar
-1 tbsp poppy seeds

Directions:
1. Use a food processor and its slicing disk to slice the brussels sprouts (you could probably also do this by hand--it would just take a lot longer!).
2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook, frequently stirring, until soft (2-3 minutes).
3. Add the Brussels sprouts, 1 1/2 tsp salt, and 1/2 tsp pepper to the skillet. Cook, stirring often, until Brussels sprouts are tender (4-6 minutes). Remove from heat and immediately stir in the vinegar and poppy seeds. Serve warm.