My Matchless Mother and Me by D'Armi-Riggio Lucille R

Author:D'Armi-Riggio, Lucille R.
Language: eng
Format: epub
Publisher: BookBaby
Published: 2015-11-22T16:00:00+00:00

“Roasted Fennel or Brussels Sprouts”

(…a favorite vegetable dish…)

Ingredients: (serves 6)

1 large bulb fresh fennel trimmed and thinly sliced lengthwise or

1 package of fresh brussels sprouts cut in half

2 cups yellow or white onions thinly sliced

5 cloves garlic, peeled and medium sliced lengthwise

3 slices cooked bacon or pancetta, broken up

8 tablespoons of mild olive oil

½ teaspoon salt

¼ teaspoon black pepper

Sprinkle grated Pecorino Romano cheese

Directions:

Preheat oven to 350 degrees. Place Fennel or Brussels sprouts and onions in the roasting dish. Add mild olive oil, salt and pepper then toss to coat. Place the uncovered roasting dish into the oven and roast until vegetables are tender and lightly browned, about 1 ½ hours. Remove from the oven and transfer to a serving platter, then add your crumbled bacon or pancetta bits with a sprinkling of grated Pecorino Romano cheese. This can be served hot or room temperature. I guarantee this is a Winner and a different side veggie dish. You will love it!

Matchless Notes:

Fennel has a licorice-flavor and is rich in vitamin A. I remember as a child, I ate raw fennel stalks and enjoyed the flavor. Brussels sprouts are a good source of vitamin A and C, potassium, iron and protein. There are about 50 calories in 1 cup of cooked Brussels sprouts. This is one of my newer recipes and I really, really love the roasted fennel recommended by my nephew.

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