YIELD: 30 portions
5 lbs. Brussels sprouts, halved, outer leaves removed
5 lbs. fennel, julienned
¼ cup butter
zest of 8 lemons
salt and pepper, to taste
1. Pre-sear Brussels sprouts on flat-top with butter and toss with fennel.
2. Roast at 400°F for 5-8 minutes until fennel caramelizes slightly and becomes tenders. Batch cook and sprinkle with zest just before serving.
Recipe: Andrew Cox, general manager/director of sustainability, Hotchkiss Dining Services Lakeville, CT
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