ROASTED CRANBERRY BRUSSELS WITH SWEET POTATO, LEEKS & FENNEL
Brussels Sprouts get a bad rap! But cook them properly with the right combination of ingredients, including the unexpected flavour of fennel, and you’ll convert…
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Ingredients
- ½ lb (about 2 cups) Brussels Sprouts, cut in half
- ½ Fennel bulb, sliced in half and then into ¼” thick pieces
- 1 Leek, sliced in half and then sliced into ¼” thick pieces
- 1 Sweet potato, medium-sized /cut into cubes (similar in size to half a brussels sprout)
- 1 cup Cranberries, fresh
- ¼ cup Olive oil
- 1 Tbsp Maple Syrup
- Zest of 1 Lemon
- 1 ½ tsp Fennel seed, crushed slightly
- ½ tsp Saturnalia spice blend
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper, ground
- ½ tsp Fennel seed, toasted
- ¼ cup Pine nuts, toasted
- Balsamic glaze
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