Pan Roasted Brussels Sprouts

2 pounds Brussels spouts, halved lengthwise
1 tablespoon olive oil
7 cloves garlic, minced
2 tablespoons butter
10 sprigs fresh thyme
1 large sprig fresh rosemary halved
2 teaspoons fennel seeds
1/2 teaspoon salt
1 tablespoon dry sherry or white wine vinegar

In a large saucepan cook Brussels sprout, uncovered, in enough lightly salted boiling water to cover for 3 minute, drain well. Pat dry with paper towels.

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 for 2 minutes. Add 1 tablespoon of the butter.

Increase the heat to medium-high, carefully arrange half of the sprouts, cut sides down, in the hot skillet. Top with half of the thyme, rosemary, fennel seeds and salt. Cook for 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 the skillet along with sherry. Quickly toss to distribute flavors.

12 Servings

7 carbs per serving

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