| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 small fennel bulbs, tops removed
- 1 pound fingerling or small potatoes
- 1 pound Brussels sprouts, trimmed and cut in half
- Good olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 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. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
- Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
- Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
- Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 136 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 496 mg |
Reviews
Very good!
Hi ina your veggies were there best cooking them this thanksgiving Patricia an daughters
Easy and yummy! Made this on Christmas eve with a beef tenderloin and salad. I doubled this recipe (I cooked for 12 adults and 10 kids and it was almost completely gone. Thanks Ina!
Simple, but very tasty preparation. I made about 1/2 to 2/3 of the recipe size, adjusting measures accordingly and cut the heat at 30 minutes and everything turned out -great-.
We have made every Thanksgiving, best recipe ever! The first year, it didn’t make it to the table, everyone loved so much during the tasting as it came out of the oven, the dish got gobbled up!
I’ve done this recipe many times and it always a winner. I add peeled & rough cut butternut squash, leeks, thyme, and chopped sage. I also chop the fennel fronds for color and flavor juz prior to serving. The flavors are hardy, delicious, and goes very well with Alton Brown’s classic roasted duck, dressing, and a lingonberry, tart apple, port/zinfandel reduction.
RivendellP from Bay Point, CA
My sprouts came out fabulous with this method. I agree with mev_11903927, you don’t need to cook more than 25 – 30 minutes, as they start to burn. Thanks Ina!
Roasting brings out the very, very best inherent sweetness in the Brussel Spouts….something boiling doesn’t do. The oven temp IS too high….400 is correct and check them at 25 minutes. They will brown and that is delicious, but you really don’t won’t them burnt…so keep an eye on them. They will not take longer than 30 minutes. Family isn’t keen on fennel, so I tried parsnips and WHOA, really good. Try this recipe at 400 and you will love it.