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
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.
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