Pan-Roasted Brussels Sprouts with Caramelized Apples & Fennel

Pan-Roasted Brussels Sprouts with Caramelized Apples & Fennel

Pan-Roasted Brussels Sprouts with Caramelized Apples & Fennel 

Serves 2-3 


10 ounces brussels sprouts, ends trimmed and sad outer leaves removed 

¼ cup water 

1 tablespoon high heat oil (ie. avocado or grapeseed)

Salt 


Heat a heavy bottomed skillet over medium-high heat, and once hot, add the brussels sprouts and water. Toss the pan occasionally and let the water evaporate. Once the water is gone, add the oil and a few pinches of salt. Tossing occasionally, cook for 5 minutes or until golden brown on the outside. Add to a large bowl and set aside. 


1 tablespoon olive oil 

¼ of a medium yellow onion, thinly sliced 

2 cloves garlic, thinly sliced 

1 small fennel bulb, thinly sliced 

1 medium apple, thinly sliced or cut into ½” cubes 

Salt 

Leaves from 3 sprigs of thyme  

1 teaspoon lemon juice or sherry vinegar 

Flaky salt 


Return the skillet to medium heat and add the olive oil, onion, garlic, fennel, and apple, along with a big pinch of salt. Reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes or until everything is soft, sweet to the taste, and turning golden brown. Add the thyme leaves and the brussels sprouts and continue cooking for 2 minutes. Remove from heat and return to the bowl, adding the sherry vinegar and a pinch of flaky salt and tossing to combine. Season to taste and enjoy warm! 




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