Best Brussels Sprouts With Fennel Recipes

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BRUSSELS SPROUTS WITH FENNEL



Brussels Sprouts With Fennel image

Make and share this Brussels Sprouts With Fennel recipe from Food.com.

Provided by Arktos19

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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!

Nutrition Facts : Calories 117.4, Fat 9.3, SaturatedFat 1.3, Sodium 431.7, Carbohydrate 8.3, Fiber 1.9, Sugar 1.5, Protein 1.4

BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS



Brussels Sprouts and Walnuts With Fennel and Shallots image

Make and share this Brussels Sprouts and Walnuts With Fennel and Shallots recipe from Food.com.

Provided by Outta Here

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup walnuts, coarsely chopped
1 lb Brussels sprout, trimmed and halved
1 pint small shallots or 1 pint white pearl onion
2 tablespoons unsalted butter, divided
1 tablespoon sugar
salt and pepper, to taste
1 fennel bulb, julienned
1/2 cup vegetable broth or 1/2 cup low-fat chicken broth

Steps:

  • Pre-heat oven to 350°F.
  • Toast the walnuts in oven for 10 minutes. Cool.
  • Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
  • Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
  • Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
  • Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
  • Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.

Nutrition Facts : Calories 190.6, Fat 12.9, SaturatedFat 2.8, Cholesterol 7.8, Sodium 83.2, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 5.2

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