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Roasted Brussels Sprouts (4 c.)

Roasted Brussels Sprouts (4 c.)

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
1-1/4 tsp. kosher salt or 1 tsp. salt
1 Tbsp. sherry or white wine vinegar

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. 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 butter. Increase heat to medium-high; carefully arrange half sprouts, cut-sides down, in hot skillet. Top with half thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 3 to 4 minutes or until sprouts are well-browned. Remove sprouts from pan. Repeat with remaining butter, sprouts, thyme, rosemary, fennel seeds, and salt. Return all sprouts to skillet along with sherry. Quickly toss to distribute flavors.
 
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