Roasted Brussels sprouts with fennel seeds and balsamic


Serves 6
Sea salt or koher salt
3 pounds Brussels sprouts, trimmed and stems scored with an X
1/3 cup balsamic vinegar
3 Tbsp extra virgin olive oil
3/4 tsp lightly crushed fennel seeds
Freshly ground black pepper

Preheat the oven to 400 F. Bring a large pot of salted water to a boil. Add the sprouts and boil, uncovered, until crisp-tender, 4 to 5 minutes. Drain well and transfer to and 11-by-17 inch baking pan or other baking dish in which they will fit in a single layer (or use two smaller pans). Drizzle the sprouts with the vinegar and oil. Sprinkle with the fennel seeds, and season lightly with salt and pepper. Roast, stirring occasionally, until the outer leaves are crisp and burnished, 35-40 minutes. Sprinkle with salt before serving.

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