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 ...

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