Caraway Brussels Sprouts with Carrots

Ingredients

• 10 ounce brussels sprouts fresh
• 1 teaspoon caraway seeds 
• 1.5 cups carrots sliced
• 1 tablespoon juice of lemon 
• 2 teaspoons butter 
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• frying pan
• sauce pan

Directions

1. Wash brussels sprouts thoroughly, and remove discolored leaves.
2. Cut off stem ends.
3. Cut brussels sprouts in half vertically.
4. Combine brussels sprouts, carrot, and caraway seeds in a large saucepan; add water to cover. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
5. Drain; return mixture to pan.
6. Add lemon juice and remaining ingredients, stirring gently until margarine melts.
7. Serve immediately.