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  • 2 pounds Brussel sprouts frozen,
  • 1 cup chicken stock low sodium
  • 1/2 teaspoon salt
  • pinch pepper
  • 3 tablespoons butter
  • 1/4 teaspoon caraway seeds
  • 1 tablespoon lemon juice


  • Thaw the sprouts. Trim the sprouts and cut in half.
  • In saucepan, combine sprouts, stock, salt and pepper. Cover and bring to a boil; reduce heat to low and simmer for about 15 minutes or until sprouts are fork tender and then cook an extra 5 mins.
  • Meanwhile, in small saucepan, melt butter over medium heat; increase heat to high and cook, just until butter browns, being careful not to let it burn. I usually lift pan off the heat and whirl butter around to keep from burning. Add caraway seeds and cook for about 30 seconds.
  • Drain sprouts thoroughly. Taste and adjust seasoning. Toss with browned butter, caraway seeds and lemon juice. Serve in warmed bowl.

Categories: Low Sodium  Sugar-Free  Vegetable 
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