Roasted Brussels Sprouts and Fennel

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The most winterific green there is: Brussels Sprouts. Everyone knows it.

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Late in our CSA season we tend to get a bunch of rooty vegetables like fennel and heartier greens like brussels sprouts.

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An easy and tasty fallback cold night dinner is to roast them both up together. Slice the fennel, then cut the stems off the sprouts, and cut them in halves or thirds. Throw both the sprouts and fennel in a pan with sliced shallots, olive oil, sea salt, and black pepper. Roast the combo at 375°.

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You’ll know it’s done by the heavenly aroma, but it should take about 35-40 minutes. The sprouts will be soft and there should be some crispy bits (which are the pieces you should hog for yourself).

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Serve next to something grainy with lemon, herbs and garlic, and remember winter won’t last forever and that brussels sprouts make your insides warmer. Enjoy!

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