Maple-Caraway Brussels Sprouts - Healthy Thanksgiving

Maple-Caraway Brussels Sprouts

Give Brussels sprouts with bacon (and the carcinogenic nitrites) a rest this year by making this fresh approach to a classic Thanksgiving side dish. Here, fragrant, anise-flavored caraway seeds enhance crispy sautéed Brussels sprouts. To achieve a perfect caramelization, make sure you’re using a large enough skillet to allow the Brussels sprouts to brown evenly.
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.
Active Time: 20 Mins
Total Time 25 Mins
Yield: Serves 6 (serving size: 1/2 cup)
Ingredients (Organic)
  • 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

How to Make It

Step 1

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.

Step 2

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.

Nutritional Information

  • Calories 129
  • Fat 4g
    • Sat fat 2g
    • Unsat fat 2g
  • Protein 3g
  • Carbohydrate 21g
  • Fiber 4g
  • Sodium 203mg
  • Calcium 7% DV
  • Potassium 12% DV
  • Sugars 11g
  • Added sugars 8g