Sauteed Brussels sprouts with poppy seeds

By courtneyepowell

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed
• 3 T olive oil
• 1 large shallot, finely chopped
• Kosher salt and pepper
• 2 T white wine vinegar
• 1 T poppy seeds

Details

Servings 8

Preparation

Step 1

In a food processor fitted with the slicing disk, slice the Brussels sprouts.
In a large skillet, heat the oil over medium-high heat. Add the shallot and cook, stirring often, until beginning to soften, 2 to 3 minutes.
Add the Brussels sprouts, 1½ teaspoons salt, and ½ teaspoon pepper to the skillet and cook, tossing often, until the Brussels sprouts are tender, 4 to 6 minutes. Remove from heat and stir in the vinegar and poppy seeds.