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Sauteed Brussels Sprouts with Caraway & Lemon

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Thinly sliced Brussels sprouts cook quickly and soak up whatever flavors you add to them—in this case, lemon and caraway.”


    • 1 tablespoon unsalted butter
    • 1 small onion, quartered and sliced
    • ½ teaspoon caraway seeds
    • 1 pound Brussels sprouts, trimmed and thinly sliced
    • 3 tablespoons water
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon lemon juice


  • 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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