Brussels sprouts are a no-brainer on Thanksgiving. I like to make them my own with a variation on a recipe I found in a cooking magazine. I add bacon drippings, onion, caraway seeds, maple syrup, sherry vinegar, Dijon and more. —Ann Sheehy, Lawrence, Massachusetts
Caraway Brussels Sprouts
Updated on Jun. 17, 2023
Caraway Brussels Sprouts
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 6 teaspoons olive oil or bacon drippings
- 1 large sweet onion or large red onion, sliced
- 6 garlic cloves, thinly sliced
- 2 teaspoons caraway seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup maple syrup
- 3 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
Directions
- In a large skillet, place steamer basket over 1 in. water. Place Brussels sprouts in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 8-10 minutes. Remove from skillet; keep warm. Drain water.
- In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in Brussels sprouts, caraway seeds, thyme, salt, pepper and red pepper flakes. In a small bowl, whisk maple syrup, sherry vinegar and Dijon until blended. Pour over Brussels sprout mixture; stir until coated. Serve warm.
Nutrition Facts
1 serving: 121 calories, 4g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 20g carbohydrate (10g sugars, 5g fiber), 4g protein.
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