Fennel Roasted Brussels Sprouts

Brussels sprouts are one of my–like so many others’–favorite vegetables. Fennel? Not so much. It’s a vegetable I’m slowly growing to like that’s better sweet than savory.

These sprouts are a little sweet and a little salty; its a tasty balance that’s also healthy. This time of year you could probably also find fresh cranberries and make this recipe a little more natural, but I love eating the extra craisins while I’m cooking for something to chew on.

You can serve this hot or cold but I prefer it hot. It really depends what you’re eating it with.

Fennel Roasted Brussels Sprouts

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients(Makes 6 Servings):

• 4 cups Brussels sprouts, washed and halved
• 1 fennel bulb sliced
• 3 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 cup craisins
• 1 1/2 Tablespoons honey

Method:

1. Preheat your oven to 375 degrees.
2. Toss the sprouts, fennel, oil, and salt in a large bowl.
3. Lay the sprouts out in a pan or cast iron skillet.
4. Roast for 30 minutes, then mix the sprouts with a utensil and roast for 15 minutes more.
5. Once done, remove the sprouts from the oven. Sprinkle on the craisins and drizzle the whole pan with honey.