Brussels with Orange and Caraway

Heat the oil in a wide skillet. Add the caraway to toast lightly. When it’s fragrant, add the Brussels and toss.

After browning them for a couple minutes, add the juice of the orange plus the grated zest, followed by the remaining ingredients.

Toss together and simmer the ingredients for 5 more minutes or until the Brussels are tender through and the liquid has evaporated.

Season to taste with salt, pepper or more honey.

Top with scallions.