Provider Farm

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Brussels Sprout Slivers Sauteed with Orange and Caraway

Liven up your grilled fish or meat with this fantastic side. Or pair with mushrooms and a grain for a vegetable dinner.
  • 10 oz Brussels sprouts
  • 1 orange
  • 1 tbs lemon juice
  • 1 tsp local honey
  • 1/8 tsp kosher salt
  • large pinch of ground hot pepper
  • 1/2 tsp caraway seeds
  • 2 slim scallions
  • 1 tbs corn or peanut oil

Trim bases of sprouts closely. Cut into fairly thick slices. Combine in bowl with luke warm water to cover, and weight with a saucer to submerge.
Pare a few strips of zest from orange. Cut into thin strands, them cut into fine confetti- about 1/2 tsp. Halve orange. Squeeze about 1/3 cup juice into a small bowl. Add lemon juice, honey, salt and hot pepper and mix.
In a 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.
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. Add scallion greens and caraway and toss. Season and serve.

From Vegetables from Amaranth to Zucchini by Elizabeth Schneider