TLC Cooking "Emeril's Roasted Brussels Sprouts and Young Fennel"

Emeril's Roasted Brussels Sprouts and Young Fennel

YIELD 4 to 6 servings

INGREDIENTS

3 tablespoons	extra-virgin olive oil
1 pound	Brussels sprouts, halved
2 ‑3 young	fennel bulbs, thinly sliced
½ cup	chicken stock
2 tablespoons	Grade B dark amber maple syrup
1 teaspoon	Kosher salt
½ teaspoon	freshly ground black pepper
1 tablespoon	butter

PREPARATION:

In a large sauté pan over medium high heat, add 2 tablespoons olive oil and when hot add Brussels sprouts. Cook, tossing frequently, for 5 minutes or until they are golden brown and lightly crispy. Next, add the remaining 1 tablespoon of olive oil and when hot add fennel. Cook the fennel for 2 to 3 minutes until tender and slightly caramelized. Increase the heat to high, add chicken stock and maple syrup and bring to a boil. Season with salt and pepper. Cover the pan with a lid, reduce the heat to medium low and cook for 6 to 8 minutes or until the Brussels sprouts are crisp tender. Add the butter and toss to coat. Serve immediately.
Editor's Note: Look for organic, locally-grown produce and organic butter—try at your local farmers market.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Fall Harvest Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.