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Roasted Brussel Sprouts, Fennel and Citrus

  • Author: Joe
  • Total Time: 50 minutes
  • Yield: 2-4 side dishes 1x


  • 1 fennel bulb
  • 1 lb Brussel sprouts
  • 3 Mandarin oranges or Tangerines
  • 12 wedges cut from a Navel orange
  • Extra virgin olive oil
  • Salt and pepper


  1. Pre-heat the oven to 400℉.
  2. Setup a mixing bowl to hold the ingredients.
  3. Trim away any brown on the fennel bulb root. Trim off the stems. Half the fennel bulb from top to bottom then into thin wedges. Add to bowl.
  4. Prepare the Brussel sprouts by trimming the ends and then cut in half through the stem end. Add to bowl.
  5. Peel the Mandarin oranges or Tangerines and break into segments. Add to bowl.
  6. Liberally coat the vegetables with olive oil and then sprinkle with salt and pepper.
  7. Pour the vegetables out on a sheet pan (I suggest you cover the pan with parchment paper for easy cleanup.
  8. Roast for 20 mins and then toss the vegetables around with a long spoon. Roast for another 10-15 mins until the vegetables are nicely browned.
  9. Remove from the oven and drizzle with a little more olive oil. Squeeze the orange segments on the cooked vegetables and toss.
  10. Serve while hot.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Cuisine: Italian