Sautéed Brussels Sprouts with Caraway & Lemon

3.9 (21)
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.

Yield: 4 servings, 3/4 cup each
Active Time: 20
Total Time: 20

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

Preparation

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.

Nutrition

Nutrition Per Serving

calories 79
fat 4 g (2 g sat, 1 g mono)
cholesterol 8 mg
carbohydrates 11 g
protein 3 g
fiber 4 g
sodium 318 mg
potassium 428 mg

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

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 fat

From EatingWell September/October 2010