Roasted Brussels Sprout Leaves with Lemon Zest and Poppy Seeds
- 2 lbs Brussels Sprouts, leaves completely separated
- 2 Tbsp olive oil
- Zest of one lemon
- ½ tsp poppy seeds
- Salt and pepper
- Lemon juice if needed
In a large frying pan, heat the oil over medium-high heat. Add the Brussels sprouts and cook quickly, only about 5 minutes at most. Leaves should be cooked through, but still be vibrant, green and hold their shape. Add lemon zest, poppy seeds and mix well. Season to taste with salt and pepper – add a squirt of lemon juice if you want to freshen the dish even more.