Slightly sweet, tangy, with warm spices, you could make a meal of this dish alone!
This simple vinaigrette doesn’t overshadow the natural flavors of the vegetables but instead enhances and highlights them.
– brussels sprouts – fennel bulb – leek – extra virgin olive oil – cider vinegar – brown sugar – Chinese five spice – Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Combine oil, vinegar, brown sugar, five spice, salt, and pepper in a large bowl and whisk well.
Add brussels sprouts, fennel, and leeks to the bowl and gently toss to coat.
Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.
Sprinkle with salt to taste and serve immediately.
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