Pan-Roasted Brussels Sprouts

For the sauce:
Preheat oven to 500ºF. 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 heat off and set sauce aside.

For the sprouts:
Drizzle 1 tablespoon 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 olive oil, and 1/2 teaspoon salt, and toss well. Pour Brussels sprouts on the baking sheet, and arrange them all cut-side down. Place in the oven, and bake for 8 minutes.

While sprouts are baking, cut carrots into 2-inch matchsticks. (I cut the carrot in threes, then make planks about 1/8 inch thick. Then I cut the planks into strips, again, 1/8 inch thick.) Trim fennel of its bottom and 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, lengthwise, and then cut into thin strips.

Place carrots and fennel in a small bowl, and drizzle with remaining olive oil and salt. Once sprouts have passed the 8-minute mark, pour carrots and fennel over the sprouts, leaving sprouts face down and not moving them. Return pan to oven to cook for 2 minutes more, until carrots and fennel are only slightly cooked and still very crisp.

Remove sheet from the oven and pour the sprouts in a large bowl. Add sauce and toss. Garnish with fennel fronds. Serve Immediately.