Ingredients:
10 ounces Brussels sprouts, trimmed
½ cup low-sodium chicken or vegetable stock
1 tablespoon honey
½ teaspoon caraway seeds
1 package frozen pearl onions
2 tablespoons lemon juice
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 teaspoon arrowroot or non-GMO cornstarch mixed with 2 teaspoons water

Directions:

  1. Cut a small X into the base of each sprout to ensure they cook evenly. In a 10-inch skillet, bring the 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 until the vegetables are tender.
  2. Stir in the lemon juice, salt, and pepper and arrowroot or cornstarch-water mixture. Bring to a boil and cook for 1 minute, stirring to coat the vegetables.

Serves 6