I was so excited to receive two incredible and perfectly fresh fennel bulbs in my Talley Farms Fresh Harvest CSA box this week! The stalks were adorned with oodles of beautiful fronds. Since I had also received a pound of fresh brussels sprouts and a bag of navel oranges from Johnston Farms, I decided to combine them all into a wonderful dish of Orange Scented – Roasted Brussels Sprouts & Fennel!
The orange flavor married extremely well with these veggies and roasting them all together was a perfect idea. Then I added an extra drizzle of juice, some toasted almonds and fresh fennel fronds to finish the dish. It was simple, super yummy and very healthy!
ORANGE SCENTED – ROASTED BRUSSELS SPROUTS & FENNEL
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
Directions
- 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.
(Printable recipe can be found in my recipe index under Side Dishes)
2 opinions on “Orange Scented Roasted Veggies are the Best!”
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Sounds great and just what I need, since we need to eat more veggies. I hope to try it this weekend. Perfect timing for me.
Hi Barb, Glad to encourage you to eat more veggies! It is really easy and you can substitute or add other veggies that you have on hand. I hope you try it!