Lemon-tossed brussels sprouts hit a hot sauté pan with barely tender carrots, garlic, and toasted poppy seeds, splashes of white wine steaming everything to just-crisp doneness in a matter of minutes.
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In large bowl toss Brussels sprouts with lemon juice.
In 12-inch sauté pan, heat 1 tablespoon of oil over medium-high heat. Add carrots and sauté for about 2 minutes . Add 1 tablespoon of wine, lower heat and continue to cook until carrots are bright orange but still crunchy.
Add Brussels sprouts, garlic, poppy seeds and remaining 2 tablespoons of oil. Add remaining 3 tablespoons of wine. Cook until Brussels sprouts are tender (about 3-4 minutes ).
Warm right before service and add salt and pepper. Add parsley just before service.
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