1 pound fresh or 1 10-ounce package frozen Brussels sprouts
1 teaspoon extra virgin olive oil
1/2 teaspoon dried thyme
1/4 teaspoon caraway seed (optional)
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1. Cut the Brussels sprouts in half and steam until tender, about 5 minutes.
2. Warm the oil in a skillet over medium heat. Add the thyme, caraway, and vinegar. Drop in the cooked Brussels sprouts, season with salt and pepper and toss.
3. Serve immediately while they are bright green.