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Grate lemon zest into a bowl, and add freshly squeezed juice. Trim and clean Brussels sprouts, and then slice each sprout into halves and then quarters. Melt butter and oil in a large sauté pan under medium heat. Add minced garlic, stirring for one minute and then add the “hashed” sprouts. Stir for another minute or so and add the zest, lemon juice and poppy seeds and continue cooking for another few minutes until the sprouts are slightly wilted but still bright green. Add the vermouth and cook another minute or so until the wine reduces. Serve warm.