Lacy Brussels Sprouts with Poppy Seeds Recipe

Try this for the holidays.

8 tablespoons olive oil
2 shallots, sliced
2 pounds Brussels sprouts, shredded
Salt and black pepper, as needed
1 lemon, juiced and zested
1 teaspoon Dijon mustard
1 teaspoon honey

In a large skillet, heat 2 tablespoons olive oil over medium heat and add sliced shallots. Shred Brussels sprouts in a food processor or by hand. After shallots have softened stir in shredded sprouts and season with a little salt and pepper. Cook for a couple minutes until bright green and tender. While the sprouts are cooking whisk together remaining 6 tablespoons olive oil, lemon juice and zest, Dijon mustard, honey, salt and pepper. Pull sprouts off heat and toss in vinaigrette.

Get the recipe: Lacy Brussels Sprouts with Poppy Seeds and Golden Cauliflower Soup

Provided by the Food Trust.