Brussels Sprout Slivers Sautéed with Orange and Caraway

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Vivid seasoning, defined textures, and quick cooking distinguish not-plain-boiled Brussels sprouts. The chewy green ribbons and rounds sliced from medium to large sprouts liven up grilled or roasted fish or meat. Or pair sprouts with mushrooms and kasha or cracked wheat, for a vegetable dinner. Or try the variation with pasta that follows for a deliciously different one-dish meal.


    • About 10 ounces (1-pint container) medium-to-large Brussels sprouts
    • 1 orange
    • 1 tablespoon lemon juice
    • 1 tablespoon honey
    • teaspoon kosher salt
    • Large pinch of ground hot pepper
    • ½ teaspoon caraway seeds
    • 2 slim scallions (green onions)
    • 1 tablespoon com or peanut oil


      1. Trim bases of sprouts closely. Stack in tube of food processor on slicing blade and press down firmly to cut into fairly thick slices. Combine in bowl with lukewarm water to cover, and weight with a saucer to submerge.
      2. Pare a few strips of zest from orange. Cut into thin strands, then cut into fine confetti—about ½ teaspoon. Halve orange. Squeeze about 1/3 cup juice into small bowl. Add lemon juice, honey, salt, and hot pepper and mix.
      3. In wide skillet, toast caraway seeds over low heat, stirring until pungent and crackling. Scoop onto a cutting board; chop. (Set skillet aside.) Trim scallions and slice thin, separating light and dark parts.
      4. Drain sprouts. Heat oil in the same skillet. Add zest and light part of scallions and toss. Add sprouts and toss over high heat until wilted, about 2 minutes. Add juice mixture; toss until leaves are tender and juice has evaporated, about 4 minutes. Reduce heat as needed to prevent sprouts from drying out before they are cooked through. Add scallion greens and caraway and toss. Season and serve.