Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt
Ingredients
- 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
Instructions
- 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