Orange Scented - Roasted Brussels Sprouts & Fennel
2015-01-16 09:46:41
Serves 4
Fresh orange juice and zest adds tremendous flavor to these roasted veggies!
Ingredients
- 2 fennel bulbs, cored and sliced into 1/4 in slices
- 1/4 cup chopped fennel fronds
- 1 lb. brussels sprouts, cut into quarters
- 1 orange zested and juiced, plus an additional Tablespoon juice
- 1/4 cup sliced almonds, toasted
- 1/4 cup olive oil
- salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 450°.
- Combine the fennel slices and brussels sprouts in a bowl. Toss with olive oil, juice and zest of one orange and a generous amount of salt and freshly ground pepper to taste.
- Lay on a parchment covered baking sheet in one layer and roast for about 15 minutes. Turn the vegetables and cook for another 5-10 minutes or until edges of most vegetables are toasted and they are tender crisp.
- Remove to a serving dish and drizzle remaining juice over vegetables and sprinkle with toasted almonds and fennel fronds. Serve immediately.
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