Ingredients

• 2  lb. Brussels sprouts, halved lengthwise
• 1  Tbsp. rice oil or olive oil
• 7  cloves garlic, minced
• 3  Tbsp. butter
• 1/2  bunch fresh thyme (about 10 sprigs)
• 1  large sprig fresh rosemary, halved
• 2  tsp. fennel seeds
• 1-1/4  tsp. kosher salt or 1 tsp. salt
• 1  Tbsp. sherry or white wine vinegar

Directions

1. In a large saucepan cook Brussels sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels.

2. Place a very large heavy skillet or sauté pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 3 to 4 minutes or until the sprouts are well-browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt.

3. Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors. Makes 8 (1/2-cup) servings plus leftovers.

4. Make Ahead: Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts.