Yields: 6-8 servings
Cooking Time: Roughly 10-15min. total
Olive or Grapeseed oil
2 T of butter
1 clove of garlic (minced or pressed)
1/4 onion (sliced)
4-6 thin slices of Pancetta (chopped) **bacon or ham can be substituted
1 stalk of fennel (chopped or diced) **Add more of the bulb chopped if you want more intense anise flavor
12 oz. of Brussels sprouts (stems removed, cleaned, and shredded)
**optional: juice from 1/2 lemon
1/2 apple thinly sliced or chopped (place in some lemon juice to prevent browning)
****Honeycrisp, Grannysmith, Macintosh, or Braeburn works the best
Salt & pepper
"Splash" of White wine or Apple Cider
1) In a saute pan, heat about 4T of oil, and the butter on med-high heat. Add in the garlic, onion, and Pancetta. Cook for a couple minutes.
2) Add in the fennel and brussels sprouts. Liberally salt, and add some freshly ground pepper. (If using some lemon juice for added flavor, add at this time.) Stirring occasionally, saute the mixture until the brussels sprouts begin to turn vibrant green, and begin to cook down, (about 4-5min.) Add in the apple, and cook another 2-4min. Pour in some wine or cider towards the end of cooking- just letting it soak in for the last minute or 2 of cooking.
**The apple is added towards the end because you don't want it cooked all the way- should still maintain some "crispness", and not be soggy or soft!
3) Remove from heat, serve with your main dish, and enjoy!