1 Tbs. extra-virgin olive oil
- 1 Tbs. butter
- 1 pound brussels sprouts, washed, ends trimmed and thinly sliced
- 1/2 cup cherry tomatoes
- 1 lemon
- 1 Tbs. poppy seeds
- coarse salt and pepper
- Heat the oil and butter in a skillet over medium-high. Add the brussels sprouts and saute until they start to brown and soften, about 6 minutes. Add the tomatoes and lemon juice. Season with salt and pepper and saute another 2 minutes.
- Toss in the poppy seeds and serve!