Roasted Brussels Sprouts with Fennel
- 5 cups brussel sprouts
- 1 head fennel
- ¼ cup fresh cilantro
- 1 tbsp olive oil
- Sea salt & black pepper (to taste)
- Preheat oven to 350ºF.
- Trim tails of the sprouts and then cut in half. Cut fronds off fennel and discard, then thinly slice the bulb. Finely chop the cilantro.
- Place sprouts and fennel on a baking sheet or roasting pan, then sprinkle cilantro, salt, and pepper on top. Drizzle on olive oil and mix all ingredients well with your hands.
- Roast for 20 minutes, stir well, then roast for another 15 minutes. Allow to cool.
Roasted Brussels Sprouts with Fennel
- 5 cups brussel sprouts
- 1 head fennel
- ¼ cup fresh cilantro
- 1 tbsp olive oil
- Sea salt & black pepper (to taste)
- Preheat oven to 350ºF.
- Trim tails of the sprouts and then cut in half. Cut fronds off fennel and discard, then thinly slice the bulb. Finely chop the cilantro.
- Place sprouts and fennel on a baking sheet or roasting pan, then sprinkle cilantro, salt, and pepper on top. Drizzle on olive oil and mix all ingredients well with your hands.
- Roast for 20 minutes, stir well, then roast for another 15 minutes. Allow to cool.
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