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Fennel and Brussels Sprouts with Spiced Pecans

Fennel and Brussels Sprouts with Spiced Pecans


  • 1 orange
  • 1 tablespoon red wine or sherry vinegar
  • 20 ounces Brussels sprouts (2 packages)
  • 1 large or 2 small heads fennel
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 20 spiced pecans (1 ounce), chopped


  1. Zest orange and set zest aside. Juice orange and mix vinegar with juice; set aside.
  2. Trim stem end of each brussels sprout and remove first outer leaves; discard. Using a small knife, cut out stem of each sprout and separate all leaves, discarding very center of each sprout. Set leaves aside. (see Notes)
  3. Trim fennel heads and slice thinly. Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced fennel and toss. Allow to cook 5 to 6 minutes and toss again. Cook up to 15 more minutes, tossing occasionally, until fennel is tender and turning golden brown.
  4. Add brussels sprout leaves, salt, and half of orange juice mixture. Cook, tossing until juice is gone and leaves begin to wilt. Add remaining juice and let reduce for 2 minutes. Add zest, toss together, and serve topped with chopped spiced pecans.

Make Ahead Tip

  • Step 2 can be done two days before. Cover the leaves with a damp (not wet) paper towel to keep them crisp, and store them in an airtight container in the refrigerator.

Nutrition Information

Per serving: 117 kcal cal., 6 g fat (1 g sat. fat), 15 g carb., 6 g fiber, 4 g sugar, 4 g pro., 72 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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