A powerhouse veg, the Brussel Sprout contains so many vitamins and minerals, there are too many to list. It's one of the 50 best plants on the planet, and with this recipe, not only will your body love you, but your taste buds will too!
Preheat oven to 500F.
In a saucepan, add all the ingredients for the sauce, and bring to a simmer over medium-high heat. Once simmering, turn heat down to medium, and cook for about 5 minutes to reduce the sauce a little bit.
Turn the heat off, and set sauce aside.
Drizzle 1 Tablespoon of the Olive Oil on a rimmed baking sheet, and using your hands, spread it thoroughly over the sheet.
Trim and halve the Brussels Sprouts, and place in a large bowl. Add 1/2 tablespoon of the Olive Oil, and 1/2 teaspoon salt, and toss well.
Pour the Brussels Sprouts on the baking sheet, and arrange them all cut-side down. Place in the oven, and bake for 8 minutes.
While the sprouts are baking, cut the carrots into 2 inch matchsticks. I cut the carrot in threes, then make planks about 1/8" thick. Then, I cut the planks into strips, again, 1/8" thick.
Trim the fennel of it's bottom, and the top parts, leaving the bulb. Slice down the middle of the fattest side, and cut the core out. Cross-section the half into two pieces, length-wise, and then cut into thin strips.
Place the carrots and fennel in a small bowl, and drizzle with the remaining olive oil and salt.
Once the sprouts have passed the 8-minute mark, pour the carrots and fennel over the sprouts, leaving the sprouts face down and not moving them.
Return the pan to the oven to cook for 2 minutes more, until the carrots and fennel are only slightly cooked, and still very crisp.
Remove the sheet from the oven, and pour the sprouts in a large bowl. Add the sauce and toss. Garnish with fennel fronds. Serve Immediately.