Brussels Sprouts And Pearl Onions In Honey Lemon Sauce
|Brussels sprouts||10 Ounce, trimmed (1 Pint, Fresh / 1 Package, Frozen)|
|Chicken stock/Low sodium chicken broth / water||1⁄2 Cup (8 tbs)|
|Caraway seeds||1⁄4 Teaspoon|
|Frozen pearl onions||8 Ounce (1 Package)|
|Lemon juice||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Cornstarch||1 Teaspoon, mixed with 2 teaspoons water|
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.