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Ingredients (Makes 2-3 servings)

• 1 fennel
• 16 oz brussels sprouts
• 1/2 lemon
• Orange infused olive oil
• Fresh mint
• Fresh parsley
• Dry basil
• Dry thyme
• Black pepper
• Shallot salt

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Chop the fennel thoroughly and brussels sprouts in half
3. Rinse both, then let sit in a bowl with chilled water
4. Chop the fresh parsley and the mint and set aside
5. Drain the fennel and brussels sprouts, pat dry, then add the parsley and mint
6. Add the juice of half a lemon and some lemon zest
7. Add the basil, black pepper, shallot salt, and thyme to the bowl
8. Drizzle with your olive oil of choice – I am using orange infused olive oil – and mix
9. Add to a baking sheet, spreading everything evenly, and bake for 25 minutes

I love fennel – not only is it a great source of fiber, but I love the slightly sweet taste it has when roasted. Adding the mint and lemon really make this side dish light and delicious. The brussels sprouts are a great way to make this a more filling dish. The flavors really balance each other out, making this a perfect addition to any summer or winter meal.

Side dishes should be easy and fun to make, and I think this is one that I enjoy making and tasting the most!