Caraway Brussels Sprouts



TVWBB Hall of Fame


  • 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


  1. 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.
  2. 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.
Last edited by a moderator:
I know this is not healthy, but just yesterday I told DH that I would like to make things using bacon fat and look what showed up :giggle:
That sounds good. Thanks Joan! Too bad I’m the only one out of 8 that likes sprouts!
Barb and I love BS. Will be making this soon. Also if you don't have sherry vinegar Rice vinegar is a good substitute and apple cider vinegar is also just use a little less if using ASV