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Brussels sprouts with caraway seeds
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45g unsalted butter
1 x ½ tsp caraway seeds
660g brussels sprouts, trimmed and halved
4 tbsp dry vermouth
1. Melt the butter in a large frying pan over a medium heat. When the butter starts to foam, add the caraway seeds and after 30 seconds, tip in the sprouts. Season and cook, stirring regularly, for 8-10 minutes until the sprouts are golden.
2. Pour in the vermouth. Cook over a high heat, stirring, for 1-2 minutes until the liquid has evaporated, then serve.
Typical values per serving:
This recipe was first published in December 2011.