Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Brussels sprouts are roasted and caramelized with butter, thyme, rosemary, fennel seeds, and sherry.

Source: Better Homes and Gardens

Gallery

Credit: Reed Davis

Recipe Summary

total:
30 mins
Yield:
8 (1/2-cup) servings plus leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Tips

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

Nutrition Facts

105 calories; fat 6g; cholesterol 11mg; saturated fat 3g; carbohydrates 11g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 4g; vitamin a 971.8IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 64.5mcg; sodium 359mg; potassium 430mg; calcium 60.6mg; iron 2mg.
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