Trim the Brussels sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussels sprouts in boiling salted water for 6 to 8 minutes until just tender. This is going to vary depending on the size of your Brussels.  Don’t overcook these – you’ll be browning them next.  Drain and set aside.

Heat olive oil in a skillet.  Add the cooked Brussels sprouts to the pan.  Toss until well browned, several minutes, turning as needed. Remove to a bowl and season with Fennel Spice Rub, tossing to coat.