Brussels sprouts and pearl onions in honey lemon sauce

6 servings

Ingredients

Quantity Ingredient
10 ounces Brussels sprouts, trimmed
½ cup Chicken stock, chicken broth or water
1 tablespoon Honey
¼ teaspoon Caraway seeds
8 ounces Pearl onions - frozen
2 tablespoons Lemon juice
¼ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Cornstarch mixed with 2 tea spoons of water

Directions

Cut a small "X" into the base of each sprout to ensure that they cook evenly. In a 10 inch skillet, bring stock, honey and caraway seeds to a boil over moderate heat.

Add the sprouts, lower heat and simmer, covered, for 3 minutes.

Add the onions and cook, covered for 7 minutes more or until the vegetables are tender.

Stir in the lemon juice, salt, pepper and cornstarch-water mixture. Bring to a boil and cook for 1 minute, stirring to coat the vegetables.

Source: The Pittsburgh, Pa Post-Gazette (23 Oct 1994) who got it from the "Readers' Digest Live Longer Cookbook", Reader's Digest Association, 1992. Submitted By JEFF THOMAS On 11-21-94

Related recipes