Roasted Brussels Sprouts with Fennel

Written by Joey Daoud

On November 13, 2017

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)
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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)
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. Roast for 20 minutes, stir well, then roast for another 15 minutes. Allow to cool.

You May Also Like…

Indian-Style Slaw

Indian-Style Slaw

[recipe-video] Indian-Style Slaw 1 tbsp olive oil1 tsp mustard seeds1 bag broccoli slaw1 cup fresh diced tomatoes1 tsp cumin¼ tsp turmeric2 tbsp lemon juice Heat 1 tbsp of olive oil over medium heat in a skillet.Add 1 tsp of mustard seeds. Cover and cook until the...

0 Comments

Submit a Comment

Your email address will not be published.