Caraway seeds toast and infuse the butter as it browns, giving the Brussels sprouts a beautifully bronzed look and adding nutty depth.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
20 mins
total:
25 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons butter, oil, thyme, and caraway in a large nonstick skillet over medium-low, swirling until butter melts. Cook 2 to 3 minutes or until butter starts to foam.

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  • Increase heat to medium-high. Add Brussels sprouts to pan; cook 6 to 7 minutes or until browned and crisp-tender. Remove from pan. Add onion and garlic to pan; sauté 6 minutes. Return Brussels sprouts to pan. Stir in syrup, vinegar, mustard, and salt; cook 2 minutes. Remove pan from heat; stir in remaining 1 tablespoon butter and pepper.

Nutrition Facts

129 calories; fat 4g; saturated fat 2g; protein 3g; carbohydrates 21g; fiber 4g; sodium 203mg; sugars 11g; added sugar 8g.
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