Sautéed Brussels Sprouts with Caraway & Lemon

September/October 2010

Your rating: None Average: 3.9 (22 votes)

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

"I tried these for a family birthday celebration and everyone loved, including the 1-10 year olds. I served with a pork roast, homemade spaetzle, steamed cauliflower with breadcrumbs, orange-roasted carrots and homemade applesauce. Was...
Sautéed Brussels Sprouts with Caraway & Lemon

Makes: 4 servings, 3/4 cup each

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  • 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


  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.


Per serving: 79 calories; 4 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 318 mg sodium; 428 mg potassium.

Nutrition Bonus: Vitamin C (133% daily value), Folate & Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

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