Here’s another heavy vegetable dish for your clean eating month between Thanksgiving and Christmas. With all the holiday parties and festivities that December typically brings, I always like to keep my home cooking very nutritious and light, because chances are the rest of my diet isn’t either of those things!
I’ve never really cooked with caraway seeds before so this was a fun experiment. I trusted the genius of Cooking Light (slightly adapted) for this recipe. It’s from their November 2017 issue; I’ve been meaning to make this for an entire year! The flavor is warm and nutty, and the Brussels sprouts get beautifully bronzed in the skillet. It’s delicious.
1 1/2 Tbsp butter, divided
1 Tbsp fresh chopped rosemary
2 tsp caraway seeds
1 lb. Brussels sprouts, trimmed and halved
1 red onion, thinly vertically sliced
6 garlic cloves, thinly sliced
1/4 cup maple syrup
3 Tbsp sherry vinegar
1 tsp Dijon mustard
salt & pepper
Heat 1 1/2 teaspoons butter, 1 1/2 teaspoons oil, rosemary, and caraway in a large nonstick skillet over medium-low heat, swirling until the butter melts. Cook for 2-3 minutes or until butter starts to foam. Increase heat to medium high. Add Brussels sprouts and cook for 6-7 minutes or until browned and crisp tender, and then remove from pan. Add onion and garlic to pan, and saute for 6 minutes. Return Brussels to the pan and stir in syrup, vinegar, mustard, and salt. Cook for 2 minutes. Remove pan from heat and stir in remaining 1 Tbsp butter and a pinch of black pepper. Serve immediately.
Serves 2 as main, 4 as side