Recipe: Roasted Brussels Sprouts and Fennel
Prep Time:
5 minutes
Cooking Time:
25 minutes
Yields:
4 servings
Ingredients:
- 1 pound Brussels sprouts, ends cut and sliced in half
- 1 bulb fennel, sliced in half
- 1 tablespoon extra virgin olive oil
- Course sea salt and freshly ground pepper to taste
Directions:
- Preheat oven to 425 degrees.
- Place vegetables on a baking sheet.
- Drizzle oil over and mix until all ingredients are covered.
- Sprinkle with sea salt and pepper.
- Cook for 20-25 minutes.
