Sliced Brussels Sprouts with Garlic and Caraway Seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

One can get very bored with whole, boiled brussels sprouts but they do taste good. Here the sprouts are thinly sliced and cooked in butter and a little water.


  • 750–875g (1½–1¾lb) brussels sprouts
  • 75g (3


Cut off the bases of the sprouts and remove any loose or damaged outer leaves. Then slice the sprouts across thinly lengthways. Put the unsalted butter and water into a saucepan over a medium heat. When the butter has melted and the mixture is bubbling, add the sprouts. Cover the pan and simmer for 3–4 minutes or until the sprouts are bright green and soft when pierced with a fork. Then remove