Brussels Sprout Slivers Sautéed with Orange and Caraway

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.