This side dish has the perfect combination of flavours and textures. Brussels sprouts are sauteed with spinach in white wine vinegar and caraway seeds, before being garnished with crumbled bacon.
I like any recipe with brussel sprouts in it so this one really caught my eye - I changed it to a cold salad, and when I took out the bacon, I left the drippings in the skillet and added a 1/4 cup of chopped walnuts - sautéed them for about a minute, then added the walnuts to a bowl with 4 TBS brown sugar and gave them thorough coating and then put them in the freezer for 20 minutes along with the bacon bits. For the brussel sprouts I took frozen sprouts, soaked in hot water until they are cuttable and halved them, then steamed them in the micro for about one minute, then put them in the fridge to cool. I tossed the salad with the sprouts, bacon and sugar coated walnuts and served them chilled. Yummy! - 23 Jan 2005 (Review from Allrecipes US | Canada)
YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again! - 04 Jan 2006 (Review from Allrecipes US | Canada)
I don't often find interesting brussel sprouts recipes...I don't care for carraway seeds so I substituted toasted sesame seeds and I added carmalized onions and my family and I loved it. - 04 Feb 2005 (Review from Allrecipes US | Canada)