Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel

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Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel

Authorlisa

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Category

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

1

Preheat oven to 425 degrees.

2

Place vegetables on a baking sheet.

3

Drizzle oil over and mix until all ingredients are covered.

4

Sprinkle with sea salt and pepper.

5

Cook for 20-25 minutes.

Roasted Brussels Sprouts and Fennel
Roasted Brussels Sprouts and Fennel