Ingredients

• 1 Pound Brussels Sprouts Halved

• 2 Fennel Bulb Quartered

• 1/4 Cup Olive Oil

• 1/4 Cup Balsamic Vinegar

• 1/3 Cup Parmesan Cheese

• 1 Teaspoon Salt

• 1/2 Teaspoon Black Pepper

Instructions

1. Preheat oven to 350F

2. Mix the Balsamic vinegar and olive oil in a large bowl, mix well. Add the Brussels sprouts to the bowl toss to coat them well. Then use a slotted spoon to remove the Brussels sprouts to a parchment-lined sheet tray.

3. Add the fennel to the bowl toss to coat them well, use the slotted spoon to move the fennel to the sheet tray

4. Sprinkle the Brussels sprouts and fennel with salt and black pepper

5. Roast in the oven for 50-60 minutes until tender and golden brown

6. Sprinkle the Brussels sprouts and fennel with Parmesan cheese, serve hot.