Pan-Roasted Brussels Sprouts

Pan-Roasted Brussels Sprouts 2 pounds Brussels sprouts, halved lengthwise 1 tablespoon rice oil or olive oil 7 cloves garlic, minced 3 tablespoons butter 1/2 bunch fresh thyme (about 10 sprigs) 1 large sprig fresh rosemary, halved 2 teaspoons fennel seeds 1 1/4 teaspoons kosher salt or 1 tsp. salt 1 tablespoon 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 saute pan over high heat for 1 to 2 minutes. Reduce heat to medium. Add oil and garlic; cook and stir 2 minutes. Add half the butter. Increase heat to medium-high; carefully arrange half the sprouts, cut-sides down, in the hot skillet. Top with half the thyme, rosemary, fennel seeds, and salt. Cook, uncovered, 3 to 4 minutes or until the 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. Makes 8 (1/2-cup) servings plus leftovers.