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Roasted Brussels Sprouts and Fennel

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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