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Brussels Sprouts, Fennel and Leeks
Roasted Brussels Sprouts, Fennel and Leeks
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Roasted brussels sprouts, fennel, and leeks come together in the perfect side dish for your Thanksgiving table. Slightly sweet, tangy, with warm spices, you could make a meal of this dish alone!

Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, roasted brussels sprouts
Servings: 6 servings
Calories: 159 kcal
  • 1 1/2 pounds brussels sprouts, bottoms trimmed, bruised or browned outer leaves removed, then halved
  • 1 large fennel bulb, core removed and thinly sliced
  • 1 large leek, white and pale green parts only, thinly sliced and rinsed thoroughly
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • 1/2 tsp Chinese five spice
  • Kosher salt and freshly ground black pepper
  1. Preheat the oven to 400 degrees.

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

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

  4. Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.
  5. Sprinkle with salt to taste and serve immediately.
Recipe Notes
  • A hot oven works best to roast the vegetables quickly and give them golden brown, caramelized edges.
  • Try to keep the vegetables relatively the same size so they cook evenly.
  • Stir the vegetables a few times as they cook to prevent burning.
Nutrition Facts
Roasted Brussels Sprouts, Fennel and Leeks
Amount Per Serving
Calories 159 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 52mg2%
Potassium 629mg18%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 1155IU23%
Vitamin C 102.9mg125%
Calcium 78mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.