Caraway Brussels Sprouts with Carrots

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 29%
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.6g
  • Carbohydrate: 6.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 115mg
  • Calcium: 0.0mg


  • 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


  1. Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends. Cut brussels sprouts in half vertically.
  2. 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.
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