Go Back

Roasted Brussel Sprouts and Fennel

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish, Starter
Cuisine American
Servings 4

Equipment

  • 10 inch cast iron skillet you can also use a sheet pan or other oven proof pan

Ingredients
  

  • 1 lb Brussel sprouts, stems trimmed and outer leaves removed and halved lengthwise
  • 1 bulb of fresh fennel, sliced in rings about ⅛ in thick
  • 4 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp course ground pepper
  • 1/2 tsp smoked paprika or Aleppo pepper if using Aleppo increase amount to 1 tsp if course ground

Instructions
 

  • Preheat oven to 350°. Heat olive oil in a cast iron skillet on stove top on medium high.
  • Add sprouts and fennel to the heated oil and toss well.
  • Sprinkle with spices and toss again. Slightly browning.
  • Turn all Brussels cut side down and transfer to oven.
  • Roast for 30 minutes or until browned outside and tender inside. Fennel should be crispy but not burned.
  • Serve hot!
Keyword brussel sprouts, brussels, roasted