BRUSSELS SPROUTS WITH FENNEL

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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

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