Baked Brussels Sprouts, Fennel, and Garlic

Brussel Sprouts and Fennel[1]
  • Yield: 3-4 servings


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


  1. 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.