Crispy Fennel + Parmy sprouts
Fennel seeds I love, parmesan, I really love. Sprouts, I like them a lot.
I mean, I’d probably just have a bowl o’ these for dinner + I’m happy. They’re crispy and salty and just pops of parm yuminess.
I actually even had leftovers the next day in a salad and for a snack. They’re pretty great cold too. Oh, and add lots of pepper. I love the spiciness it gives to these guys, plus I just love pepper.
500g sprouts
15g parmesan, Finley grated
1 tbsp olive oil
2 tsp fennel seeds, crushed
Heat an oven to 180C. Half the sprouts. toss on a large roasting tray with the oil.
place the cut side facing up and sprinkle with the parmesan and fennel seeds.
pop into the oven to get roasty toasty for 25-30 minutes until crispy. Add lots of pepper, and a little salt + you’re good to go.
