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Braised Brussels Sprouts

 Braised Brussels Sprouts
Caraway, onion, bacon and chicken broth dress up these wonderful brussels sprouts.—Yvonne Anderson, New Philadelphia, Ohio
8 ServingsPrep/Total Time: 30 min.


  • 2 pounds Brussels sprouts
  • 2 bacon strips, chopped
  • 1 medium onion, chopped
  • 1 cup chicken broth
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Trim Brussels sprout stems; using a paring knife, cut an "X" in the
  • bottom of each. In a large saucepan, bring 1/2 in. of water to a
  • boil. Add sprouts; cook, covered, 8-10 minutes or until
  • crisp-tender. Drain.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Remove with a slotted spoon; drain on paper towels.
  • Cook and stir onion in bacon drippings until tender. Stir in
  • remaining ingredients. Bring to a boil. Reduce heat; simmer,
  • uncovered, until liquid is almost evaporated. Add Brussels sprouts;
  • stir in bacon. Yield: 8 servings.
Nutritional Facts: 1 cup equals 91 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 260 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchange: 2 vegetable.