Total Time
Prep 15 mins
Cook 20 mins

Ingredients Nutrition


  1. Trim Brussels sprouts and cut an x in the core of each.
  2. Place in a saucepan and cover with water,bring to a boil.
  3. Cook for 8-10 minutes or until crisp tender.
  4. Meanwhile in a large skillet, cook bacon until crisp, remove with a slotted spoon to paper towels.
  5. Saute onions in the drippings until tender.
  6. Stir in broth, caraway seeds, salt and pepper.
  7. Simmer uncovered until liquid has almost evaporated.
  8. Drain sprouts.
  9. Add sprouts to onion and bacon mixture.
  10. Toss.


Most Helpful

Excellent! I loved the flavor of the bacon and caraway with the brussel sprouts. I halved the recipe, but used 2 slices of bacon anyway. Thank you for sharing the recipe.

iris5555 November 01, 2005

I love Brussels sprouts, and these were the best ever! I was asked to make some for a Canadian Thanksgiving potluck, and I didn't want to make just buttered ones. For our larger crowd of 16, I used 3lbs of sprouts, 4 slices of bacon, 1 large onion, 1-1/2 cup broth, and 2 teasp. caraway. Mnay dinner guests said they were great Brussels sprouts, and very little was left. Thanks for the recipe!

angelak October 11, 2005

Very good, brussel sprouts are not a popular vegetable, but I sure do love them! With that bacon, onion, and caraway seed combo, it had a kind of German flavor. I got the sprout fresh from the farm (I honestly didn't know they grew on a cone like that) and followed the directions exactly. I don't know what significance the "x" cut did either, but they came out perfectly textured. Thanks for a great flavorful veggie dish. I'll make it again, 'twas really easy!

Laurita February 09, 2003

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