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Monday, March 7, 2011

Roasted brussel sprouts and fennel

Could also be titled "Oh crap, I forgot those were in here!"  It proved delicious and was the only thing the 2.5yo ate for dinner (seriously, he gobbled brussel sprouts tonight). 

I served this with an Asian marinated pork tenderloin (use lime juice instead of pineapple, molasses instead of honey and 5 spice powder instead of Emeril's proprietary Essence--you'll thank me!) that joyously roasts at the same temperature for the same amount of time as the veg.  I LOVE dinners like this.  The veg can be prepped the night before; the pork could be put in its tasty-tasty bath and frozen, or could be bathed for as little as 30 minutes. 

Roasted Brussel Sprouts and Fennel
Makes 6 servings

1 lb. brussel sprouts, halved or quartered
1 bulb fennel, halved lengthwise and cut into 1/4" slices
2 tbsp olive oil
1 tbsp lemon or lime juice
zest of a lime
1/2 tsp salt
1/2 tsp black pepper

Toss it all together and roast on a sheet pan for 25-30 minutes at 400F.  Shake the pan around about halfway through the cooking time.  Pin It

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