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    Sautéed Brussels Sprouts With Caraway & Lemon

    Thinly sliced Brussels sprouts cook quickly and soak up whatever flavors you add to them—in this case, lemon and caraway.

    Ingredients

    • 1 tablespoon unsalted butter
    • 1 small onion, quartered and sliced
    • 1/2 teaspoon caraway seeds
    • 1 pound Brussels sprouts, trimmed and thinly sliced
    • 3 tablespoons water
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 tablespoon lemon juice

    Instructions

    Step 1
    Melt butter in a large nonstick skillet over medium heat. Add onion and caraway seeds and cook, stirring often, until the onion begins to soften, about 4 minutes. Add Brussels sprouts, water, salt and pepper and cook, stirring often, until the Brussels sprouts are tender and browned in spots, 6 to 8 minutes. Remove from heat and stir in lemon juice.

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