Simply seasoned veggies are the perfect side dish – both fennel and Brussels sprouts are packed with antioxidants and fiber, and turn tender and subtly sweet when roasted.
Ingredients Ingredient checklist
4 small fennel bulbs (2 pounds total)
2 pounds fresh Brussels sprouts, halved
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Preheat oven to 350 ° F. Remove and reserve fennel leaves. Cut each fennel bulb in half lengthwise and partially remove the cores to help keep the wedges intact. Cut each half into 4 wedges. Combine fennel, Brussels sprouts, garlic, olive oil, salt, and pepper in large bowl; stir to coat.
Spread in an even layer on a large parchment paper lined baking sheet. Grill, stirring halfway through, until vegetables are tender and golden in spots, about 50 minutes. Remove from the oven and garnish with the reserved fennel leaves.
Vegetables can be cut and seasoned (step 1) up to 3 days in advance; Store in an airtight container in the refrigerator. Let stand at room temperature for 15 minutes before baking.
Per serving: 155 calories; 5 g of fat; sodium 304 mg; carbohydrates 25 g; dietary fiber 10 g; protein 7 g; sugars 9 g; Saturated fat 1g.