Brussels Sprouts and Carrots Sauté
Print This Recipe

---

This also goes well as an accompaniment with a roast or baked ham. INGREDIENTS 3 tablespoons butter 2 cups Brussels sprouts (1/2 pound), halved 1 leek, cut into 1/2-inch thick slices 2 large carrots, cut into 1/2-inch thick slices 1 tablespoon water 1/4 teaspoon caraway seeds 1/4 teaspoon salt 1/8 teaspoon pepper Sour cream (optional) Melt the butter in a large skillet over medium heat. Sauté the Brussels sprouts for 3 minutes. Stir in the leek and carrots; sauté for 2 minutes. Add the water; cover; steam for 5 minutes or until the Brussels sprouts are crisp-tender. (Add additional water if necessary.) Sprinkle with caraway seeds, salt and pepper. Serve with a dollop of sour cream, if you desire.