Prep Time: 5 minutes
Cooking Time: 25 minutes
Yield: 4-6 servings
1 pound Brussels sprouts, ends cut and sliced in half
1 bulb fennel, sliced in half
1 tablespoon extra virgin olive oil
Course sea salt and freshly ground pepper to taste
1. Preheat oven to 425 degrees.
2. Place vegetables on a baking sheet.
3. Drizzle oil over and mix until all ingredients are covered.
4. Sprinkle with sea salt and pepper.
5. Cook for 20-25 minutes.