oven-roasted veggies
via ina garten
serves 4
2 small fennel bulbs, tops removed
1 pound brussels sprouts, trimmed and cut in half
Good olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees F.
Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Drizzle olive oil over the fennel and season with salt and pepper. Make sure everything is evenly coated.
Place the brussels sprouts on a separate sheet pan and drizzle with olive oil. Sprinkle with salt and pepper and toss with your hands.
Roast the vegetables in the same oven for 35 to 40 minutes, tossing once while cooking.
Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.
Notes: I’m not sure why the recipe wants you to separate the fennel and brussel sprouts in the oven when it’s seasoned exactly the same and roasted for the same amount of time. Also, since I had some leftover bacon to use, had a lot of time, and needed to warm up the veg, I chopped up and browned some bacon and tossed the brussel sprouts in the leftover oil.
