Chef Mavens Oven Roasted Brussels Sprouts and Fennel with Parmesan Cheese Recipe
Snowbound yet once again! And as I mentioned to a few friends yesterday that I felt like baking, well I made not only brownies, but pesto foccacia with shallots and crushed red pepper along with oven roasted brussels sprouts and fennel with parmesan cheese for dinner. This afternoon for lunch I will be making a frittata with the leftover oven roasted veggies form last night and the grilled asparagus and grilled zucchini from the night before – recipe to follow after this post on how to make oven roasted brussels sprouts and fennel with parmesan cheese.
First of all, let me tell you, if my own mother made brussels sprouts and fennel this way when I was growing up, I would never have shunned them in the first place! This is a wonderful and useful trick to get your kids to eat their vegetables. Adding cheese to vegetables is nothing new, but by roasting the brussels sprouts, it brings out their natural nutty flavor, that I never saw as a kid when she steamed them, despite adding pan roasted almonds to them.
I started making the brussels sprouts this way for about 6 years now and rarely can I wait till they get to the table to grab a few of these and pop them into my mouth – yes they are that good! And with only a few ingredients and a little time in the oven, they are sure to be a hit at your home too!
Let’s get started.
Oven Roasted Brussels Sprouts and Fennel with Parmesan Cheese Ingredients:
- NOTE: Making extras can easily be added to an egg frittata at a later date or put into quiche.
- One or two fennel bulbs depending upon size and size of your crew to feed. Roughly 1/3 fennel bulb per serving.
- Count out about four or five brussels sprouts per serving
- Olive oil – anywhere form 2 to 5 tablespoons depending upon amount of vegetables you are roasting
- Freshly cracked black pepper & course kosher salt to taste
- a few shakes of crushed red pepper for a hint of heat
- 1/4 – 1/2 cup of freshly grated parmesan cheese
- large cookie sheet with sides
- Oven preheated at 375 degrees
Oven Roasted Brussels Sprouts and Fennel with Parmesan Cheese Directions:
- Drizzle just a bit of olive oil on your cookie sheet (half of a tablespoon) and spread with a bit of paper towels or fingers…
- After rinsing vegetables…
- For brussels sprouts: cut off their ends, remove any loose leaves, then slice lengthwise into thirds so they are roughly 1/3″ thick. Place onto cookie sheet on their flat sides and keep them close to one another.
- For the fennel bulbs: cut off the frawns and stalk sections leaving only the bulb. Do reserve some of the frawns for decorating as seen in the photos.
- With bulb on its side, carefully slice fennel into 1/3″ slices doing your best to keep the slices together. Due to its layers, some pieces will fall apart slightly. Simply place onto cookie sheet and like the brussels sprouts, have them near each other. This is not like cookies where they need to be apart 2″.
- Next sprinkle a bit of the kosher salt and freshly cracked pepper along with the crushed red pepper shakes.
- Drizzle a little olive oil over each of the sliced veggies, then sprinkle a bit of the cheese onto each of the sliced vegetables. – Now you see why I asked you to keep them together – this way you do not ‘lose’ any cheese, but have the best chance in covering the vegetables with the cheese. You do not need to add a lot of olive oil, in fact if you look at my photos, you will see very little extra olive oil…
- Place the vegetables now into the hot oven and roast for roughly 20 minutes, checking on them after 15 minutes. Depending upon your oven, you may even roast them for another 5 minutes.
- You will one them soft, browned with the cheese melted. Set them out to cool just slightly, plate them with adding the reserved frawns on the oven roasted fennel as seen in the above photo and serve it up on a platter!
- Call troops to dinner!