"Roasting is a great way to get people to eat Brussels sprouts. And caramelizing gives them a mild nutty flavor. It’s one of my favorite winter vegetable side dishes."

Ingredients:

• 2 lb. Brussels sprouts, halved lengthwise
• 1 Tbsp. rice oil or olive oil
• 7 cloves garlic, minced
• 3 Tbsp. butter
• 1⁄2 bunch fresh thyme (about 10 sprigs)
• 1 large sprig fresh rosemary, halved
• 2 tsp. fennel seeds
• 1⁄4 tsp. kosher salt or 1 tsp. salt
• 1 Tbsp. sherry or white wine vinegar

Preparation:

1. In a large saucepan cook Brussels sprouts, uncovered, in enough lightly salted boiling water to cover for 3 minutes; drain well. Pat dry with paper towels.
2. Place a very large heavy skillet or sauté pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 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.
3. Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors.

Make Ahead

Step 1 may be done 1 day ahead. Cover and refrigerate the well-drained Brussels sprouts.