Easy fall roasted vegetables
- 1 pound small brussels sprouts, washed and ends trimmed
- 1 large bulb fennel, fronds removed and bulb thinly sliced
- 3 T olive oil
- 1 T balsamic vinegar
- salt and freshly ground pepper
Preheat your oven to 450 degrees. Wash and slice fennel and trim brussels sprouts. You can cut them if half if they are large. Place the fennel and brussels sprouts on a large sheet pan. Drizzle with olive oil. Toss vegetables in the oil to coat evenly. Lightly salt the vegetables. Place in the 450 degree oven for 25-30 minutes. Check halfway through cooking time and toss for even cooking. Vegetables will be golden on the edges. Remove the fennel and brussels sprouts to a bowl. Add the balsamic vinegar and freshly ground pepper and toss to coat.