Best 2 Brussels Sprouts With Fennel Recipes

Embark on a culinary journey with our delectable Brussels sprouts and fennel recipes, a symphony of flavors that will tantalize your taste buds. Indulge in the classic Roasted Brussels Sprouts with Fennel, where caramelized sprouts and aromatic fennel harmonize perfectly. For a delightful twist, try the Brussels Sprouts and Fennel Gratin, a creamy casserole topped with a golden crust. For a lighter option, the Brussels Sprouts and Fennel Salad offers a refreshing blend of textures and flavors, perfect for a summer lunch. Craving something hearty? Dive into the Brussels Sprouts and Fennel Risotto, where tender sprouts and fennel dance in a creamy risotto embrace.

These recipes celebrate the versatility of Brussels sprouts and fennel, showcasing their unique flavors and textures. Whether you prefer roasted, gratinated, in a salad, or nestled in a creamy risotto, these dishes promise a culinary experience that will leave you craving more.

Let's cook with our recipes!

BRUSSELS SPROUTS WITH FENNEL

Brussels Sprouts With Fennel image

Make and share this Brussels Sprouts With Fennel recipe from Food.com.

Provided by Arktos19

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 small fennel bulb (~1.5 lb.)
16 ounces frozen Brussels sprouts
1 Spanish onion, thinly sliced
1/4 cup olive oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons fine breadcrumbs (I use seasoned)

Steps:

Cut off upper stalks of fennel. Slice in quarters vertically and trim out inner core. Slice into thin lengthwise strips.
Cook Brussels sprouts with 1 T salt in boiling water for 10-15 minutes or until tender.
Drain and let cool enough to handle and slice each sprout in half.
In large sauté pan heat olive oil over medium heat until haze forms.
Add onion and fennel and cook until medium tender (should still have a little crunch).
Add sprouts, sugar, salt, pepper and stir - let cook ~3 minutes.
Stir in lemon juice and breadcrumbs until combined - then eat!

Nutrition Facts : Calories 117.4, Fat 9.3, SaturatedFat 1.3, Sodium 431.7, Carbohydrate 8.3, Fiber 1.9, Sugar 1.5, Protein 1.4

BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS

Brussels Sprouts and Walnuts With Fennel and Shallots image

Make and share this Brussels Sprouts and Walnuts With Fennel and Shallots recipe from Food.com.

Provided by Outta Here

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup walnuts, coarsely chopped
1 lb Brussels sprout, trimmed and halved
1 pint small shallots or 1 pint white pearl onion
2 tablespoons unsalted butter, divided
1 tablespoon sugar
salt and pepper, to taste
1 fennel bulb, julienned
1/2 cup vegetable broth or 1/2 cup low-fat chicken broth

Steps:

Pre-heat oven to 350°F.
Toast the walnuts in oven for 10 minutes. Cool.
Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.

Nutrition Facts : Calories 190.6, Fat 12.9, SaturatedFat 2.8, Cholesterol 7.8, Sodium 83.2, Carbohydrate 17.3, Fiber 3.4, Sugar 3.1, Protein 5.2

Tips:

Choose firm and brightly colored Brussels sprouts. Avoid any sprouts that are wilted, yellowed, or have brown spots.
Trim the Brussels sprouts. Cut off the tough outer leaves and the stem end. If the sprouts are large, you can also cut them in half or quarters.
Fennel adds a unique flavor to this dish. If you don't have fennel, you can substitute another vegetable, such as celery or carrots.
Bacon adds a smoky and savory flavor to the dish. If you don't eat bacon, you can omit it or use a vegetarian alternative, such as tempeh or tofu.
Brussels sprouts can be roasted, sautéed, or grilled. The cooking method you choose will depend on your personal preference and the other ingredients in the dish.
Roast Brussels sprouts at a high temperature until they are tender and slightly charred. This will bring out their natural sweetness and caramelize the edges.
Sauté Brussels sprouts in a hot skillet with a little olive oil until they are tender and browned. You can add other ingredients to the skillet, such as bacon, garlic, or shallots.
Grill Brussels sprouts over medium heat until they are tender and slightly charred. You can brush the sprouts with olive oil and season them with salt and pepper before grilling.

Conclusion:

Brussels sprouts are a versatile vegetable that can be prepared in a variety of ways. They are a good source of vitamins, minerals, and fiber. This recipe for Brussels sprouts with fennel and bacon is a delicious and easy way to enjoy this healthy vegetable. The fennel adds a unique flavor to the dish, and the bacon adds a smoky and savory flavor. This dish is perfect for a weeknight meal or a special occasion.