Roasted Brussels Sprouts and Fennel
Prep Time: 5 minutes
Cooking Time: 25 minutes
Yield: 4-6 servings
1 pound Brussels sprouts
1 bulb fennel
1 tablespoon extra virgin olive oil
coarse sea salt and freshly ground pepper
1. Preheat oven to 350 degrees.
2. Slice fennel and slice Brussels sprouts in half.
3. Drizzle oil and mix until all ingredients are covered. Sprinkle with salt and pepper.
4. Place on a baking sheet and roast for 25-30 minutes.
Recipe courtesy of Integrative Nutrition 2010