Brussels Sprouts With Fennel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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