Ingredients
1 1/2 pounds Brussel sprouts – halved, cored
6 tablespoons butter
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds
Preparation
Cut brussels sprouts into thin (1/8 to 1/4" wide) shreds. Melt butter in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just beginning to wilt, about 5 minutes. Add lemon juice and poppy seeds; toss to blend. Season with salt and pepper.
