Ingredients
2 pounds fresh Brussels sprouts, trimmed and halved6 teaspoons olive oil or bacon drippings1 large sweet onion or large red onion, sliced6 garlic cloves, thinly sliced2 teaspoons caraway seeds1 teaspoon dried thyme1/2 teaspoon kosher salt1/2 teaspoon coarsely ground pepper1/4 teaspoon crushed red pepper flakes1/4 cup maple syrup3 tablespoons sherry vinegar1 teaspoon Dijon mustard
Preparation
In a large skillet, place steamer basket over 1 in. water. Place Brussels sprouts in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 8-10 minutes. Remove from skillet; keep warm. Drain water.
In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in Brussels sprouts, caraway seeds, thyme, salt, pepper and red pepper flakes. In a small bowl, whisk maple syrup, sherry vinegar and Dijon until blended. Pour over Brussels sprout mixture; stir until coated. Serve warm.
