We often have this with lemon chicken and pan fried potatoes.  I plan to post the potato recipe next week.  I tend to use whole Brussels sprouts, but I imagine shaved ones would be excellent also, just a different consistency.  You might not even have to steam those.

Brown Butter Brussels Sprouts
Adapted from Aaron McCargo Jr.’s recipe on Food Network.

1 ½ lbs Brussels sprouts, trimmed and halved or quartered into bite size pieces
3 Tbsp butter
1 Tbsp caraway seeds
Juice from 1 lemon
Salt & pepper


  1. Steam the Brussels sprouts to your desired eating consistency.  They can be done in advance and brought back to room temperature.  I do not recommend refrigerating them after steaming.
  2. In a saute pan, melt the butter.
  3. Add the Brussels sprouts and saute until browned and warmed.
  4. Add caraway seeds and lemon juice.  Salt and pepper.  Stir and serve.