Brussels Sprouts With Fennel

1. 1

   Cut off upper stalks of fennel. Slice in quarters vertically and trim out inner core. Slice into thin lengthwise strips.

2. 2

   Cook Brussels sprouts with 1 T salt in boiling water for 10-15 minutes or until tender.

3. 3

   Drain and let cool enough to handle and slice each sprout in half.

4. 4

   In large saute pan heat olive oil over medium heat until haze forms.

5. 5

   Add onion and fennel and cook until medium tender (should still have a little crunch).

6. 6

   Add sprouts, sugar, salt, pepper and stir - let cook ~3 minutes.

7. 7

   Stir in lemon juice and breadcrumbs until combined - then eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.