Ingredients
2 pounds Brussels sprouts2 bacon strips, chopped1 medium onion, chopped1 cup chicken broth1 teaspoon caraway seeds1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. In a large saucepan, bring 1/2 in. of water to a boil. Add sprouts; cook, covered, 8-10 minutes or until crisp-tender. Drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels.
Cook and stir onion in bacon drippings until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated. Add Brussels sprouts; stir in bacon.
