Caraway Brussels Sprouts with Carrots

Recipe from

Oxmoor House

Nutritional Information

Calories 41
Caloriesfromfat 29 %
Fat 1.3 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.6 g
Carbohydrate 6.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 115 mg
Calcium 0.0 mg


10 ounce fresh brussels sprouts
1 1/2 cups sliced carrot
1 teaspoon caraway seeds
1 tablespoon lemon juice
2 teaspoons margarine
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper


Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends. Cut brussels sprouts in half vertically.

Combine brussels sprouts, carrot, and caraway seeds in a large saucepan; add water to cover. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Drain; return mixture to pan. Add lemon juice and remaining ingredients, stirring gently until margarine melts. Serve immediately.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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