Roasted Brussels Sprouts With Caraway Seeds Recipes

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ROASTED BRUSSELS SPROUTS WITH CARAWAY SEEDS



Roasted Brussels Sprouts with Caraway Seeds image

Provided by Paul Grimes

Categories     Side     Roast     Thanksgiving     Vegetarian     Winter     Family Reunion     Healthy     Vegan     Brussels Sprout     Potluck     Caraway     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1/3 cup extra-virgin olive oil
1 teaspoon caraway seeds

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY



Brussels Sprouts With Mustard, Apples and Caraway image

Provided by Kim Severson

Categories     dinner, side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

2 pounds brussels sprouts
4 tablespoons unsalted butter
1 1/2 cups thinly sliced onion (1 medium)
Salt
2 pounds Golden or Red Delicious apples (about 6)
3/4 cup apple juice
2 teaspoons Dijon mustard (do not use grainy mustard)
3 shallots, chopped fine (1 cup)
1 tablespoon caraway seeds
2 teaspoons apple cider vinegar

Steps:

  • Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
  • Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
  • Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
  • Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
  • Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
  • Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams

BRUSSELS SPROUTS WITH BUTTER AND CARAWAY



Brussels Sprouts with Butter and Caraway image

I love sprouts and this is a really good way to have them rather than just plain. Goes great with meat and potatoes.

Provided by Tara1183

Categories     Vegetable

Time 20m

Yield 5 serving(s)

Number Of Ingredients 7

3 cups Brussels sprouts (can use frozen or fresh)
1/2 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons butter
1/8 teaspoon caraway seed
1/2 tablespoon lemon juice

Steps:

  • Combine sprouts, stock, salt and pepper in saucepan, cover, bring to a boil and simmer til tender.
  • Melt butter in microwave cup, add caraway seed and lemon, pour over sprouts and serve.

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