I love roasting vegetables, it’s so quick and simple and the results are always perfect. I really love this particular recipe because it’s has crushed fennel seeds which makes the dish so aromatic and comforting. I served this with a bowl of sprouted rice and quinoa but you can always serve it with whatever you like.
Cook Time: 25 Minutes
All you need is:
1/2 a pound of Brussel Sprouts trimmed and halved
2 Large Carrots peeled and cut into 2 inch pieces
1 Large Parsnip peeled and cut into 2 inch pieces
6 Tbs of Balsamic Vinegar
3 Tsp of crushed Fennel Seeds (I just chop them with a knife)
3 Tbs of Extra Virgin Olive Oil
2 Garlic Cloves Minced
Salt & Pepper to Taste
Preheat oven to 400*
Place all of the vegetables into a large bowl and coat with the olive oil and balsamic vinegar. Next toss in the minced garlic and crushed fennel seeds. Place the vegetables onto a large cookie sheet lined with foil (Be sure to pour on the liquid in the bottom of the bowl). Roast in the oven for about 20 minutes or until desired tenderness is achieved. (I prefer to my carrots and parsnips to have a slightly firm texture. If you don’t just cut them smaller). Remove from the oven and add salt and pepper to taste. That’s it.
I love the aroma of fennel seeds
These Brussels were gorgeous.