Roasted Brussels Sprouts And Cauliflower With Fennel Seeds
serves 2-4
Fennel seeds add an anise flavor to cauliflower and Brussels sprouts, roasted until lightly caramelized and tender.
1 head cauliflower, cut into small florets
1 pound Brussels sprouts, halved
1 tablespoon fennel seeds
1 tablespoon olive oil
prep: 10 minutes
total: 40 minutes
roasting pan
large bowl
1. Preheat the oven to 450F and put a roasting pan on the lower rack.
2. Cut the cauliflower into small florets. Cut off and discard the Brussels sprouts' tough stem ends. Peel off and discard the dark green, outer leaves. Halve them and toss them in a large bowl with the fennel seeds, oil and a sprinkling of salt and pepper.
3. Spread the Brussels sprouts and cauliflower onto the roasting pan. Roast, shaking the pan once or twice, until the vegetables are tender and dark brown in some spots, about 30 minutes.
2. Cut the cauliflower into small florets. Cut off and discard the Brussels sprouts' tough stem ends. Peel off and discard the dark green, outer leaves. Halve them and toss them in a large bowl with the fennel seeds, oil and a sprinkling of salt and pepper.
3. Spread the Brussels sprouts and cauliflower onto the roasting pan. Roast, shaking the pan once or twice, until the vegetables are tender and dark brown in some spots, about 30 minutes.
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