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Pan-Roasted Brussels Sprouts

Better Homes and Gardens
  • 30 minutes
  • Serves 8

INGREDIENTS

2

lbs Brussels sprouts

7 cloves

Garlic

1

large sprig Rosemary, fresh

1/2

bunch Thyme, fresh

2 tsp

Fennel seeds

1 1/4 tsp

Kosher salt or 1 tsp. salt

1 tbsp

Rice oil or olive oil

1 tbsp

Sherry or white wine vinegar

3 tbsp

Butter