Sautéed Brussels Sprouts with Caraway & Lemon
.
Yield
4 servingsPrep
6 minCook
12 minReady
19 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | small |
onions
quartered and sliced |
|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | pound |
brussels sprouts
trimmed and thinly sliced |
|
| 3 | tablespoons |
water
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 1 | small |
onions
quartered and sliced |
|
| 2.5 | ml |
caraway seeds
|
|
| 453.6 | g |
brussels sprouts
trimmed and thinly sliced |
|
| 45 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
lemon juice
|
|
Directions
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, 3 to 5 minutes.
Stir in Brussels sprouts, water, salt and pepper and cook, stirring often, until the Brussels sprouts are tender and browned in spots, about 7 minutes.
Remove from heat and mix in lemon juice.
Serve warm.
