This easy recipe is full of nutrients! Brussels sprouts are part of the cruciferous family and have great antioxidant power, as well as anti-inflammatory qualities. Fennel is also highly nutritious and contains lots of fiber.
Prep time: 5 minutes
Cooking time: 25 minutes
1 lb Brussels sprouts
1 bulb fennel
1 tablespoon extra virgin olive oil
Course sea salt and freshly ground pepper
Preheat oven to 425 degrees.
Wash the brussels sprouts, cut ends off and cut in half.
Cut end off fennel, wash, and slice.
Place brussels sprouts and fennel in a large casserole dish; drizzle with oil and mix until vegetables are coated with oil. Sprinkle with salt and pepper to taste.
Place on centre rack in the oven; roast for 20-25 minutes.
Recipe courtesy of Institute for Integrative Nutrition