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Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt

Prep Time 15 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 4


  • 1 whole fennel bulb
  • 20-24 Brussels Sprouts
  • 1 large shallot
  • Bacon salt* or Bacon bits or real bacon pieces, cooked
  • freshly shaved Parmesan cheese to taste [optional]
  • olive oil
  • pepper


  • Trim fennel by slicing off base and arms. Cut bulb into slices and halve.
  • Dice shallot.
  • Cut off base of Brussels sprouts and cut in half, discarding loose leaves.
  • Put vegetables on a foil lined baking sheet and drizzle liberally with olive oil. Season with pepper. Toss everything around to coat. Bake at 400 for 15 minutes.
  • Remove from oven and sprinkle with bacon salt, bacon bits and Parmesan shavings. Return to oven for 10-15 more minutes until done. Sprinkle with additional Parmesan if desired. Makes 4 servings
Keyword bacon salt, Brussels sprouts, fennel, Parmesan, roasted vegetables, shallot