Lemon Poppy Seed Brussels Sprouts

Shared by: Neris

1 Points Per Serving

This unusual dressup for brussel sprouts will convert many an avowed sprout hater. It works just as deliciously with green beans.

1-1/2 lb Brussels sprouts, trimmed

1 tbsp Vegetable oil

1 Clove garlic, minced

1 tbsp Poppy seeds

1/4 cup Chicken stock

1/4 tsp Each salt, pepper and granulated sugar

2 tbsp Lemon juice

Cut brussels sprouts into quarters. Steam for about 5 minutes or until tender-crisp. (Can be prepared to this point, covered and refrigerated for up to 4 hours.)In large skillet, heat oil over medium heat; cook brussels sprouts, garlic and poppy seeds, stirring, for 30 seconds. Stir in stock, salt, pepper and sugar; cook, stirring occasionally, for 3 minutes or until most of the liquid is evaporated and sprouts are hot and well coated. Sprinkle with lemon juice.

Makes 8 servings.

Per serving: about 56 cal, 3 g pro, 3 g total fat (trace sat. fat), 8 g carb, 4 g fibre, 0 mg chol, 115 mg sodium. % RDI: 4% calcium, 8% iron, 6% vit A, 88% vit C, 23% folate.