Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Brussels sprouts, trimmed 2 tb Lemon juice
1/2 c Chicken stock, chicken broth 1/4 t Salt
-or water 1/4 t Black pepper
1 tb Honey 1 t Cornstarch mixed with 2 tea
1/4 t Caraway seeds -spoons of water
8 oz Pearl onions - frozen

Cut a small "X" into the base of each sprout to ensure that they
cook evenly. In a 10 inch skillet, bring stock, honey and caraway
seeds to a boil over moderate heat.
Add the sprouts, lower heat and simmer, covered, for 3 minutes.
Add the onions and cook, covered for 7 minutes more or until the
vegetables are tender.
Stir in the lemon juice, salt, pepper and cornstarch-water
mixture. Bring to a boil and cook for 1 minute, stirring to coat the
vegetables.

Source: The Pittsburgh, Pa Post-Gazette (23 Oct 1994) who got it from
the "Readers' Digest Live Longer Cookbook", Reader's Digest
Association, 1992. Submitted By JEFF THOMAS On 11-21-94

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