Brussels sprouts with fennel in fruit vinagrette

Brussels sprouts are coming into season.  I couldn't resist the fresh look of them at the market last weekend.  Here's a side dish that the whole family loves.


Ingredients

Fresh Brussels sprouts, whole, 2-3 handfuls, Cleaned (remove bottoms and outer leaves), and sliced in half or thirds.  Whole is OK if they're on the small side.  Quarters will cook too quickly.

Fennel, suit your taste.  Licorice lover? Use a lot.  Not into it? Use just a couple of pieces.

Balsalmic vinegar, 1/4 cup

Fruit vinagrette - 1/8 cup (or switch portions with balsalmic if you like it on the sweeter side).  You can use any or even a dash of wine or sherry.  I had Cape May Vineyards Beach Plum Vinagrette on hand. (More on beach plums below)

1 tsp lemon juice
1/2 tsp sugar
1/4 tsp salt

Directions
Boil the brussels sprouts and fennel with lemon juice and drain.  Empty out the pan and add the vinegar, sweetener (fruit vinagrette or wine), sugar and salt.  Heat while stirring.  Add brussels sprouts back into pan and mix to coat.  To serve the sprouts, you can top with grated cheese, toasted nuts or breadcrumbs, or bacon or pancetta.

Related Links:

More Brussel Sprouts Recipes from Serious Eats
Brussel Sprouts Chips from Eat Real

Martha's Vineyard Times article on Beach Plums and Recipe for Jelly