Imagine transforming ordinary vegetables into a mouthwatering masterpiece that will have your dinner guests begging for seconds! This Roasted Brussels Sprouts, Fennel, and Leeks recipe is not just a side dish – it's a flavor explosion that will revolutionize the way you think about vegetables. With a perfect balance of caramelization, crispiness, and depth of flavor, this simple yet sophisticated dish proves that healthy eating can be absolutely irresistible.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 1 bulb fennel, sliced
- 2 leeks, cleaned and sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Prepare the vegetables: Trim the tough ends off the Brussels sprouts and cut them in half lengthwise. Remove the outer tough layers from the fennel bulb, then slice thinly. Clean the leeks thoroughly by slicing them and rinsing in cold water to remove any trapped dirt, then drain well.
- In a large mixing bowl, combine the halved Brussels sprouts, sliced fennel, and sliced leeks. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasoning.
- Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization. Use two baking sheets if necessary.
- Roast in the preheated oven for 25-30 minutes, stirring or flipping the vegetables halfway through cooking. Look for golden brown edges and crispy exterior while maintaining a tender interior.
- Remove from the oven and immediately drizzle with balsamic vinegar. Toss gently to distribute the vinegar and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving platter and serve hot as a delicious side dish. The roasted vegetables can be garnished with fresh herbs like thyme or parsley for added flavor if desired.
Tips
- Space is Key: Don't overcrowd your baking sheet! Give your vegetables room to breathe, which ensures proper caramelization and prevents steaming.
- High Heat Magic: The 425°F (220°C) temperature is crucial for achieving those gorgeous golden-brown edges and crispy exteriors.
- Uniform Cutting: Try to cut your vegetables in similar sizes to ensure even cooking. This prevents some pieces from burning while others remain undercooked.
- Oil Distribution: Toss vegetables thoroughly in olive oil to guarantee even coating and maximum flavor absorption.
- Halfway Flip: Always stir or flip your vegetables midway through roasting to ensure uniform browning and prevent burning.
- Balsamic Finish: The balsamic vinegar drizzle adds a tangy complexity that elevates the entire dish – don't skip this step!
- Fresh Herb Bonus: Consider garnishing with fresh thyme or parsley for an extra layer of fresh flavor and visual appeal.
Nutrition Facts
Calories: 155kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
