Easy Brussels Sprouts, Fennel, and Leeks

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Roasted Brussels sprouts, fennel, and leeks come together in the perfect side dish for your Thanksgiving table.

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Slightly sweet, and tangy, with warm spices, you could make a meal of this dish alone!

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Ingredients

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Combine oil, vinegar, brown sugar, five spices, salt, and pepper in a large bowl and whisk well.

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Add Brussels sprouts, fennel, and leeks to the bowl and gently toss to coat.

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Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.

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Sprinkle with salt to taste and serve immediately.

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A hot oven works best to roast the vegetables quickly and give them golden brown, caramelized edges.

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for the full recipe!

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