I have never been much of a fan of Brussels sprouts, until I tried Braised Brussels Sprouts. Honestly, when I was growing up I didn’t eat vegetables. None, except for potatoes. Does that count? I didn’t like the texture of most vegetables.
It really wasn’t until I had kids of my own that I decided to venture out and try new things in the food world. By that time I had expanded to the basics; salads, green beans and corn, but that was about it. And now, I am proud to announce I’ll try about anything once!
Braised Brussels Sprouts
2 pounds fresh Brussels sprouts
2 bacon strips, diced
1 medium onion, chopped
1 cup chicken broth
1 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper
Trim Brussels sprouts; 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.
Sauté onion in the drippings until tender. Stir in the broth, caraway seeds, salt and pepper,. Simmer, uncovered, until liquid has almost evaporated. Drain sprouts. Add sprouts and bacon to onion mixture; toss to combine.