Brussels sprouts are available from September to May. Here is a delicious way to prepare the smallest member of the cabbage family.
1 pint of trimmed Brussels sprouts (about 10 ounce) or 1 package (10 ounces) frozen Brussels sprouts 1/2 cup Chicken Stock, low sodium Chicken broth, or water 1 tablespoon honey 1/4 teaspoon caraway seeds 1 package frozen pearl onions (8 ounces) 2 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper 1 teaspoon cornstarch mixed with 2 teaspoons water
Step 1. To ensure that they cook evenly, cut a small X into the base of each sprout. Boil the sock, honey, and caraway over moderate heat in a 10-inch skillet. Add the sprouts, lower the heat, and simmer, covered for 3 minutes. Add the onions and cook, covered, 7 minutes more or until the vegetables are tender.
Step 2. Add in the lemon juice, salt, pepper, and cornstarch-water mixture while stirred continuously. Boil and cook for 1 minute, stirring to coat the vegetables
PREPARATION TIME: 10 Minutes COOKING TIME: 12 Minutes