- 1/4cup olive oil
- 1pound Brussels sprouts, sliced in half
- 2large fennel bulbs, sliced into 1/2 inch strips
- 3large cloves garlic, minced
- Salt and pepper
- Canola oil spray
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- Preheat oven to 450 degrees F. In a large bowl, combine oil, Brussels sprouts, fennel, and garlic. Toss well to coat with oil. Pour vegetables onto a large, canola oil-sprayed cookie sheet and place in preheated oven. Roast for about 30 minutes, stirring often, until vegetables are soft and caramelized. Salt and pepper to taste. Serve immediately.