Orange Scented – Roasted Brussels Sprouts & Fennel

Orange Scented - Roasted Brussels Sprouts & Fennel
Serves 4
Fresh orange juice and zest adds tremendous flavor to these roasted veggies!
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Ingredients
  1. 2 fennel bulbs, cored and sliced into 1/4 in slices
  2. 1/4 cup chopped fennel fronds
  3. 1 lb. brussels sprouts, cut into quarters
  4. 1 orange zested and juiced, plus an additional Tablespoon juice
  5. 1/4 cup sliced almonds, toasted
  6. 1/4 cup olive oil
  7. salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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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