Brussels Sprouts With Fennel
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 small fennel bulb (~1.5 lb.)
- 453.59 g frozen Brussels sprouts
- 1 Spanish onion, thinly sliced
- 59.14 ml olive oil
- 2.46 ml sugar
- 4.92 ml salt
- 2.46 ml black pepper
- 29.58 ml lemon juice
- 44.37 ml fine breadcrumbs (I use seasoned)
directions
- Cut off upper stalks of fennel. Slice in quarters vertically and trim out inner core. Slice into thin lengthwise strips.
- Cook Brussels sprouts with 1 T salt in boiling water for 10-15 minutes or until tender.
- Drain and let cool enough to handle and slice each sprout in half.
- In large sauté pan heat olive oil over medium heat until haze forms.
- Add onion and fennel and cook until medium tender (should still have a little crunch).
- Add sprouts, sugar, salt, pepper and stir – let cook ~3 minutes.
- Stir in lemon juice and breadcrumbs until combined – then eat!
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