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Brussels Sprouts and Fennel
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4.20 from 46 votes

Roasted 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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
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Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, Fennel
Servings: 4
Calories: 252kcal

Ingredients

  • 1 Pound Brussels Sprouts Halved
  • 2 Fennel Bulb Quartered
  • 1/4 Cup Olive Oil
  • 1/4 Cup Balsamic Vinegar
  • 1/3 Cup Parmesan Cheese
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper

Instructions

  • Preheat oven to 350F
  • Mix the Balsamic vinegar and olive oil in a large bowl, mix well. Add the Brussels sprouts to the bowl toss to coat them well. Then use a slotted spoon to remove the Brussels sprouts to a parchment-lined sheet tray.
  • Add the fennel to the bowl toss to coat them well, use the slotted spoon to move the fennel to the sheet tray
  • Sprinkle the Brussels sprouts and fennel with salt and black pepper
    Brussels Sprouts and Fennel
  • Roast in the oven for 50-60 minutes until tender and golden brown
  • Sprinkle the Brussels sprouts and fennel with Parmesan cheese, serve hot.
Nutrition Facts
Roasted Brussels Sprouts and Fennel
Amount Per Serving
Calories 252 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 808mg35%
Potassium 943mg27%
Carbohydrates 22g7%
Fiber 8g33%
Sugar 5g6%
Protein 8g16%
Vitamin A 1077IU22%
Vitamin C 110mg133%
Calcium 208mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.