In a large bowl, combine butter, shallots, tomato, caraway seeds, and dill.
Rinse brussels sprouts well and remove any brown or damaged leaves. Cut off the stem ends, then cut each sprout into slices, cutting from top to stem end. Add sprouts to tomato mixture and stir well to combine.
Preheat the oven to 375° F.
Lay out six 12 x 12-inch aluminium foil squares and divide sprout mixture equally among them, making a small mound on half of each square. Then fold each square over to cover the mound and crimp all the edges closed.
Arrange the packets on a baking sheet and bake until sprouts are tender, about 30 minutes.
Use a kitchen shears to cut the packets open, then serve hot.Servings: 6