Pan -Roasted Brussels Sprouts with Bacon
1/2 cchoppd bacon (about 3 oz)
1/2 tspcaraway seeds
1 1/2 csmall yellow onion, diced
1/2 tspdried thyme or 2tsp fresh
·salt and pepper
1 Tbspwhite-wine vinegar
1 1/2 lbbrussels sprouts, trimmed and halved lengthwise
How to Make Pan -Roasted Brussels Sprouts with Bacon
- In a large pan on medium-high, saute bacon and caraway seeds 2 minutes. Add onion, thyme, salt, and pepper, cook, stirring occasionally, until onion begins to brown and bacon is crisp, about 8 minutes. Remove from heat. Add vinegar and scrape up any browned bits. Set aside to cool.
- Meanwhile, bring a pot of salted water to a boil. Fill a large bowl with ice water. Blanch sprouts in boiling water 6-7 minutes, until tender but still crisp. Drain and transfer to ice bath. When cool drain again and toss thoroughly with cooled bacon mixture.
- Transfer to a resealable container and refrigerate until 2 hours before serving.