My Roasted Brussels Sprouts and Fennel recipe combines two of my favorite roasted vegetables, Brussels sprouts and fennel. The intensity of raw fennel is mellowed dramatically by roasting and the flavor really complements the roasted Brussels sprouts. Before roasting they are tossed together in a simple balsamic vinaigrette and sprinkled with parmesan cheese. With only a few ingredients and even fewer steps in the process, it is one of my go-to, quick and easy recipes. I love the classic Brussels Sprouts in Balsamic Vinegar recipe, but by adding in the fennel and Parmesan Cheese, it takes this Roasted Brussels Sprouts recipe to a whole new level.

Here’s my recipe for Roasted Brussels Sprouts and Fennel:

INGREDIENTS:

• 1 Pound Brussels Sprouts, halved
• 1 Fennel Bulb, ½ inch slices
• ¼ Cup Olive Oil
• 1/3 Cup Balsamic Vinegar
• 1/3 Cup Parmesan Cheese
• 1 Teaspoon Salt
• ½ Teaspoon Black Pepper

PROCESS:

-Preheat oven to 350F

-Place all the ingredients into a large bowl, mix well

-Spread the Brussels Sprouts and fennel on to a parchment lined sheet pan

-Roast in the oven for 35-45 minutes until tender, serve hot

Thank you for visiting my Food Blog, Please come back and visit again soon! Cheers, Steven