Roasted Fennel and Brussels Sprouts with Shallot and Bacon Salt
Salad, Side Dish
whole fennel bulb
Bacon salt* or Bacon bits
or real bacon pieces, cooked
freshly shaved Parmesan cheese to taste [optional]
Trim fennel by slicing off base and arms. Cut bulb into slices and halve.
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
bacon salt, Brussels sprouts, fennel, Parmesan, roasted vegetables, shallot