7 (1/2-cup) servings.

How to Make It

Step 1

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

Step 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.

Oxmoor House Cooking Light Collection

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