1 Cut a small X into the base of each sprout to ensure that they cook evenly.
In a 10 inch skillet, bringthe stock, honey, and caraway seeds to a boil over moderate heat.
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.
2 Stir in the lemon juice, salt, pepper, and comstarch-water mixture.
Bring to a boil and cook for 1 minute, stirring to coat the vegetables.