Preheat oven to 400°F. Bring a pot of salted water to a boil, add 4 lb. Brussels sprouts (halved lengthwise) and cook 5 minutes, until just softened. Drain; return to pot. Stir in 2 Tbsp. caraway seeds and 1 cup plain lowfat yogurt. Season with salt and pepper. Spread sprouts on a baking sheet and roast, stirring often, until lightly browned, 25 to 30 minutes. Serves 10.