Roasted Fennel & Brussel Sprouts

6
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE - full name of recipe was Roasted Fennel & Brussel Sprouts With Parmesan Crumble."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (272.3 g)
  • Calories 411.6
  • Total Fat - 9.1 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 7.9 mg
  • Sodium - 599.8 mg
  • Total Carbohydrate - 67.4 g
  • Dietary Fiber - 7.9 g
  • Sugars - 9.4 g
  • Protein - 18.5 g
  • Calcium - 243.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 104.6 mg
  • Thiamin - 0.6 mg

Step 1

To prepare fennel, trim base, leaving a little attached so fennel doesn't fall apart and then trimp top and cut fennel into 4cm wedges and place in a large roasting pan lined with baking paper and drizzle with one tablespoon olive oil and gently toss to coat and cook in a hot oven (200C) for about 20 minutes or until just tender and then remove pan from the oven.

Step 2

Toss sprouts with maple syrup and remaining olive oil in a bowl and then add to pan with fennel and return to oven and cook for a further 15 to 18 minutes or until fennel and sprouts are tender.

Step 3

Meanwhile make parmesan crumble - cut 150 grams of the sourdough into large pieces and place in a food processor and process to form coarse crumbs and then transfer to a bowl and stir in parmesan and season with salt and peper and then spread over an oiled oven tray and cook in same hot oven for about 10 minutes or until golden brown and then remove and sprinkle with paprika and then allow to cool completely on tray.

Step 4

Place fennel and sprouts on to a serving dish and sprinkle with crumble.

Tips & Variations


No special items needed.

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