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Brussels Sprouts with Fennel and Onions

Green City Market
Chicago, IL

Soups & Sides

Fresh brussels sprouts are delicious pan roasted with sliced fennel and onions to bring out their sweetness.  Serve along side any hearty Fall dish.

  • 2 pints brussel spouts
  • 1 bulb of fennel, thinly sliced
  • 1 tbs butter
  • 1 tbs olive oil
  • 1 clove garlic, minced
  • 1/2 cup sliced onion

Wash the brussel sprouts and remove any outer leaves that are loose.  Trim the ends slightly of their woody stem.  Slice in half and set aside.

Heat the olive oil and butter together in a skillet large enough to hold the brussel sprouts in a single layer.  When the oil and butter are hot, add the onions and garlic and fennel and cook for 2 to 3 minutes until they release their aroma.

Add the brussel sprouts to the pan and stir to coat with the butter and oil.  Season with salt and pepper and turn the heat the medium low.  Cook uncovered stirring occasionally until tender, about 10 to 12 minutes.  Serve warm.

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