Roasted Brussels Sprouts with Caraway Seeds
Oven-browned Brussels sprouts are bracing enough to stand up to the menuÂ’s lush, luxurious veal shanks, while also offering a welcome splash of green. Caraway seeds, a classic Austro-Hungarian ingredient, contribute a little spice and crunch to the dish.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
Eastern European/Russian
Side
Roast
Thanksgiving
Vegetarian
Winter
Family Reunion
Healthy
Vegan
Brussels Sprout
Potluck
Caraway
Gourmet
Sugar Conscious
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/3 cup extra-virgin olive oil
- 1 teaspoon caraway seeds
- 1 1/2 pounds brussels sprouts, trimmed and halved lengthwise
- Carbohydrate 8 g(3%)
- Fat 9 g(14%)
- Fiber 3 g(13%)
- Protein 3 g(6%)
- Saturated Fat 1 g(6%)
- Sodium 21 mg(1%)
- Calories 117
Preparation Preheat oven to 450°F with rack in middle. Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.
