Originally posted February 01, 2012

Roasted Brussels Sprouts, Fennel and Carrots with Couscous

great as a main dish or a side dish. the fennel seeds and vegetable stock deepen the flavor.

Ingredients

  • 1 fennel bulb, sliced into thick slices
  • 4-5 carrot sticks, chopped into large pieces
  • 20-25 brussels sprouts, chopped in half or quartered (depending on size)
  • 1/4 C vegetable stock
  • 2 T olive oil
  • 1 T fennel seeds
  • 2 T parsley leaves
  • whole wheat couscous
4 servings

Directions

preheat oven to 425.

mix together the chopped vegetables with the olive oil, fennel seeds and parsley leaves. pour into a jelly roll pan and drizzle with vegetable stock. bake for 30-40 minutes, until tender. serve over couscous.

1 hour

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