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- 2 pounds Brussels sprouts, halved lengthwise
- 1 tablespoon rice oil or olive oil
- 7 cloves garlic, minced
- 3 tablespoons butter
- 1/2 bunch fresh thyme (about 10 sprigs)
- 1 large sprig fresh rosemary, halved
- 2 teaspoons fennel seeds
- 1 1/4 teaspoons kosher salt or 1 tsp. salt
- 1 tablespoon sherry or white wine vinegar
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 saute 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.
- Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts.
- cal. (kcal) 105,
- Fat, total (g) 6,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 11,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 4,
- vit. A (IU) 972,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 65,
- sodium (mg) 359,
- Potassium (mg) 430,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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