Pan-Charred Shredded Brussels Sprouts and Fennel with Brown Butter
Ingredients
- 1 lb (450g) Brussels sprouts, trimmed and thinly shredded (mandoline or sharp chef's knife)
- 1 medium fennel bulb, cored and very thinly sliced (fronds reserved for garnish)
- 3 tbsp unsalted butter
- 1 tbsp olive oil (to help prevent the butter from burning)
- 2 cloves garlic, finely minced
- 1 tbsp fresh lemon juice (plus a pinch of lemon zest)
- 1 tsp flaky sea salt (like Maldon) and freshly cracked black pepper
- Optional: A pinch of red pepper flakes for subtle heat, or a light grating of Parmesan cheese if you want extra depth.
Instructions
- Prep the Veggies:
- Trim the tough stem ends off the Brussels sprouts and peel away any loose outer leaves. Slice them finely.
- Cut the fennel bulb in half, remove the hard core, and slice it as thinly as possible (mandoline recommended for uniform texture).
- Sear for Caramelization:
- Heat a large skillet (cast iron works wonderfully) over medium-high heat. Add the olive oil and 1 tablespoon of the butter.
- Add the shredded Brussels sprouts and sliced fennel in an even layer. Let them cook undisturbed for 3 to 4 minutes to develop a nice golden-brown char on the edges, then toss and cook for another 3 to 4 minutes until tender-crisp.
- Brown the Butter:
- Push the vegetables to the sides of the pan to create a small opening in the center. Add the remaining 2 tablespoons of butter and the minced garlic.
- Stir the garlic constantly for about 30–45 seconds until fragrant, and watch the butter foam, turn a rich golden-amber color, and smell nutty.
- Toss and Finish:
- Toss the Brussels sprouts and fennel thoroughly through the brown butter and garlic until everything is evenly coated.
- Remove the skillet from the heat immediately. Stir in the fresh lemon juice, lemon zest, and red pepper flakes (if using).
- Serve:
- Season with flaky sea salt and cracked black pepper to taste. Top with reserved, finely chopped fennel fronds for a fresh pop of colour and herbaceous aroma.