Prep 15 mins
Cook 20 mins
- 2 lbs fresh Brussels sprouts
- 2 slices bacon, diced
- 1 medium onion, chopped
- 1 cup chicken broth
- 1 teaspoon caraway seed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- Trim Brussels sprouts and cut an x in the core of each.
- Place in a saucepan and cover with water,bring to a boil.
- Cook for 8-10 minutes or until crisp tender.
- Meanwhile in a large skillet, cook bacon until crisp, remove with a slotted spoon to paper towels.
- Saute onions in the drippings until tender.
- Stir in broth, caraway seeds, salt and pepper.
- Simmer uncovered until liquid has almost evaporated.
- Drain sprouts.
- Add sprouts to onion and bacon mixture.
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.
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!
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!