Ingredients: ½ cup chopped bacon (about 3 oz)
½ tsp caraway seeds
1 small yellow onion, diced (1½ cups)
½ tsp dried thyme or 2 tsp fresh
Salt & pepper
1 Tbsp white-wine vinegar
1½ lbs Brussels sprouts, trimmed and halved lengthwise
Directions: 1. In a large pan on medium-high, sauté 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.
2. Meanwhile, bring a pot of salted water to 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.
Serves 8. Click here to visit dash and find out how today's top chefs survive Thanksgiving.
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