Brussels Sprouts With Fennel

This is adapted from Anne Casales' "Italian Family Cooking"

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  small fennel bulb (~1.5 lb.)
• 16  ounces frozen Brussels sprouts
• 1  Spanish onion, thinly sliced
• 1⁄4 cup olive oil
• 1⁄2 teaspoon sugar
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  tablespoons lemon juice
• 3  tablespoons  fine breadcrumbs (I use seasoned)

Directions

1. Cut off upper stalks of fennel. Slice in quarters vertically and trim out inner core. Slice into thin lengthwise strips.
2. Cook Brussels sprouts with 1 T salt in boiling water for 10-15 minutes or until tender.
3. Drain and let cool enough to handle and slice each sprout in half.
4. In large sauté pan heat olive oil over medium heat until haze forms.
5. Add onion and fennel and cook until medium tender (should still have a little crunch).
6. Add sprouts, sugar, salt, pepper and stir – let cook ~3 minutes.
7. Stir in lemon juice and breadcrumbs until combined – then eat!