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| Preheat oven to 450°F. Place brussel sprouts in a large mixing bowl and toss with 1 ½ Tbsp. Olive oil, 1 tsp salt and ½ tsp pepper to coat vegetables with oil, salt and pepper. Transfer to a rimmed cookie sheet. Roast in oven for 8 minutes (they take a little longer than the fennel). Meanwhile, place the fennel strips in the bowl you used for the sprouts and do the exact same thing you did with the sprouts—season with the remaining salt, pepper and olive oil. Once the sprouts have roasted for 8 minutes, remove from oven, give the pan a quick shake to turn the sprouts and then add the fennel. Return to oven and roast for an additional 10 – 12 minutes, until tender. Transfer to serving dish and put it in your mouth.
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