Roasted Fennel & Brussels Sprouts Salad
Recipe by: Roche Bros
A bright, crunchy seasonal salad that’s perfect for passing around the holiday dinner table!
Servings
6
Prep time
25 minutes
Cook time
35 minutes
Calories
311 kcal
Ingredients
Directions
- Preheat oven to 425°; line 2 rimmed baking pans with parchment paper. In large bowl, toss fennel, 2 tablespoons oil, and ¼ teaspoon each salt and pepper; spread on 1 prepared pan and roast 15 minutes.
- In same bowl, toss Brussels sprouts, remaining 1 tablespoon oil, and ¼ teaspoon salt and 1/2 teaspoon pepper; spread on remaining prepared pan. Roast fennel and Brussels sprouts mixtures 15 minutes. Stir hazelnuts into fennel mixture; stir lemon zest into Brussels sprouts mixture. Roast fennel and Brussels sprouts mixtures 5 minutes or until fennel and Brussels sprouts are tender-crisp
- In large bowl, toss fennel mixture, Brussels sprouts mixture and remaining ingredients; serve garnished with fennel fronds.
Nutritional Facts
- Calories: 311
- Total Fat: 24g
- Cholesterol: 11mg
- Sodium: 463mg
- Total Carbohydrates: 22g
- Fiber: 8g
- Protein: 7g