1 pound Brussels sprouts, ends cut and sliced in half
1 bulb fennel, sliced in half
1 tablespoon extra virgin olive oil
Course sea salt and freshly ground pepper to taste
Preheat oven to 425 degrees. Place vegetables on a baking sheet. Drizzle oil over and mix until all ingredients are covered. Sprinkle with sea salt and pepper. Cook for 20-25 minutes.