Roasted Brussel Sprouts With Fennel And Leeks

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 4 users

Fennel has a gentle licorice flavour that compliments the Brussel sprouts. Add leeks to the mix and this simple vegan dish becomes unforgettable. I must admit I am not a lover of Brussel sprouts, but adding two of my favourite vegetables makes this festive dish a big hit in our home. In my opinion, those little cabbages need a little help. The best part is, if you don’t like the Brussel sprouts, just eat the fennel and leave the cabbages for others to enjoy 🙂

 

Ingredients

  • 2 lb. fresh brussel sprouts, cleaned, trimmed and halved
  • 1 large fennel bulb, cut to 1-inch pieces
  • 1 leek, white part only, diced
  • ¼ cup extra virgin olive oil
  • 1 tsp. GF dried thyme leaves
  • Sea salt and GF coarsely ground black pepper to taste
  • Instructions

  • Preheat oven to 375 F
  • In a large bowl combine all the ingredients
  • Scatter into a 9 x 12-inch baking dish
  • Roast for 35 minutes, stirring halfway


  • Leave a Comment

    No comments yet.

    Add a Rating

    Similar Recipes

    Roasted Brussel Sprouts with Fresh Figs

    Roasted Brussel Sprouts with Fresh Figs

    Entertain like a chef with this sumptuous roasted brussel sprouts with fresh figs recipe. The tiny cabbages are lightly spiced and caramelized with added sweetness from the fresh figs. Brussel sprouts are not everyone’s favourite vegetable, but this vegan dish is always a huge hit with turkey dinner Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 30 Minutes
    Serves icon Serves 4-6