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

Ingredients

  • 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

Preparation

  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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