Serving Size : 4 - 6 persons
Preparation Time : 15 minutes
Cooking Time : 15 minutes
This is a really simple to make vegetable side dish that will win over even the most picky eater around. The slight sweetness of the Brussels sprouts is enhanced by the delicate licorice flavor of the fennel and the tartness of the lemon juice and zest. This dish would compliment any meal from pot roast to poached sole.
| Amount | Measure | Ingredients |
| 1 | lbs | Brussels sprouts (for best results pick out small sized sprouts) halved |
| 1 | | fresh fennel bulb cut into 1” pieces |
| 3 | tablespoon | butter (do not substitute margarine) |
| 2 | tablespoon | Lemon juice (about 2 lemons) |
| 1/2 | teaspoon | lemon zest |
| 1 | tablespoon | chopped fresh garlic |
| 1/8 | teaspoon | coarse ground black pepper |
| | Salt to taste |
To Prepare:
Melt butter over medium heat in a large non stick skillet. Next, add Brussels sprouts and sauté for approximately 4-5 minutes coating evenly with the butter. Next add the fennel, garlic, lemon juice, and zest, sauté another 3-4 minutes stirring frequently to keep the butter and lemon juice from “breaking”. Add the black pepper and season with salt to taste , serve right away with sprigs of the fennel leaves to garnish.
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