Ingredients

salt

3 lbs Brussels sprouts, trimmed and stems scored with an X

1/2 C balsamic vinegar

3 T olive oil

3/4 t lightly crushed fennel seeds

Black pepper

Preparation

  1. Boil sprouts in salted water, uncovered, until just tender, 4-5 minutes.
  2. Drain well and transfer, single layered, to a baking pan.
  3. Drizzle sprouts with vinegar and oil, sprinkle with fennel seeds, and season with salt an pepper.
  4. Roast, stirring occasionally, until outer leaves re crisp and slightly browned, 35-40 minutes.
  5. Sprinkle with salt before serving.