Sautéed Brussels Sprouts with Caraway and Lemon
quartered and sliced
trimmed and thinly sliced
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.