Layer upon layer of bold flavor earned these Brussels sprouts our test kitchen’s highest rating. The sprouts get deeply caramelized in toasted caraway and browned butter, then are quickly finished with a sweet and pungent mixture of maple syrup, Dijon mustard, and sherry vinegar. Caraway has an anise-like flavor similar to fennel seed. Add to roasted carrots or parsnips, or sprinkle over whole-grain rolls or crackers. Start the caraway and thyme in a cold pan so they can infuse the butter as it browns.
1 1/2 tablespoons unsalted butter, divided
1 1/2 teaspoons olive oil
1 tablespoon chopped fresh thyme
2 teaspoons caraway seeds
1 pound Brussels sprouts, trimmed and halved
2 cups thinly vertically sliced onion (about 1 large onion)
6 garlic cloves, thinly sliced
1/4 cup pure maple syrup
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Calcium 7% DV
Potassium 12% DV
Added sugars 8g
How to Make It
1. Heat 11/2 teaspoons butter, oil, thyme, and caraway in a large non- stick skillet over medium-low, swirl- ing until butter melts. Cook 2 to 3 minutes or until butter starts to foam.
2. 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.
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