• approx. 500g brussels sprouts (or about 4 each)
• 5 medium sized garlic cloves, peeled and cut in half
• 1 large fennel bulb
• 1/4 cup macadamia nut oil or grape seed oil (i.e using an oil with a high smoke point)
• 3 Tbsp balsamic vinegar
• 2 Tbsp fresh rosemary
• Himalayan or celtic sea salt and ground pepper
• 1/2 cup organic walnuts
• 1 Tbsp shaved parmesan, roughly chopped
• fresh dill, finely chopped to serve (optional)

Directions:

Preheat oven to 200 degrees celsius.

1. Cut away tough ends of the brussel sprouts and loose or blemished outer leaves, slice in half and place in a large roasting dish.
2. Trim off the root end of the fennel bulb and slice thinly (e.g. half a centimetre) across the width.
3. Add to the brussel sprouts with the garlic and stir through the oil, vinegar, rosemary and salt and pepper to taste.  Combine thoroughly.
4. Place brussel sprouts with the cut end facing down and leave to marinate for 30 – 60 minutes.
5. Put into the oven and roast uncovered for 30 minutes or until golden brown.
6. Remove from oven and serve onto plates.
7. Add a sprinkling of walnuts, parmesan and dill (if using) through the roast vegetables and a touch of olive oil if needed.
8. Enjoy!