Roasted Brussels Sprouts and Fennel
Yields1 ServingPrep 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
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.