Our Favorite Winter Veggie Side Dish

Roasted winter vegetables

By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.You can use any combination of these three vegetables in this recipe.

Fennel has a mild licorice flavor, and it becomes very sweet when roasted. You can save the fronds for use as garnish or in salads, but discard the tough green stems.
To prep the fennel, slice off the root end, then remove the stems. Slice in half from root to tip, remove the tough inner core, and slice into half-moons.

To prep fresh Brussels sprouts, rinse them well, then slice off the ends, remove the outer layers, and cut into quarters. Rinse again to remove any residual dirt.

Minutes to Prepare: 15
Minutes to Cook: 30
Number of Servings: 8
Ingredients

2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts,

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