Sautéed Brussels Sprouts with Caraway & Lemon

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.

From EatingWell: September/October 2010
Yield: 4 servings, 3/4 cup each
Active Time: 20
Total Time: 20


  1. 1 tablespoon unsalted butter
  2. 1 small onion, quartered and sliced
  3. 1/2 teaspoon caraway seeds
  4. 1 pound Brussels sprouts, trimmed and thinly sliced
  5. 3 tablespoons water
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 1 tablespoon lemon juice


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

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

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat