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.
Servings
4 servings, 3/4 cup each
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 1tablespoon unsalted butter
- 1small onion, quartered and sliced
- 1/2teaspoon caraway seeds
- 1pound Brussels sprouts, trimmed and thinly sliced
- 3tablespoons water
- 1/2teaspoon salt
- 1/4teaspoon freshly ground pepper
- 1tablespoon lemon juice
Instructions
- 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 Facts
Per serving (recipe makes 4 servings, 3/4 cup each)
| Calories | 79kcal |
|---|---|
| Carbohydrate Total | 11g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 4g |
| Total Fat | 4g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 1g |
| Cholesterol | 8mg |
| Sodium | 318mg |
| Protein | 3g |
| Potassium | 428mg |
| Calcium | 53mg |
| Folate | 78mcg |
| Vitamin E | 1mg |
| Vitamin B3 | 1mg |
